Ingredients:
For the compote:
3 onions, finely chopped
120 g moist dates, cut into pieces
25 g sugar
Salt and pepper
20 g butter
For the liver:
4 slices of calfs liver
40 g butter
2 tbsp olive oil
Salt and pepper
Flour
15 cl cider vinegar
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Preparation:
Make the compote:
Sweat the onions in a pan with the butter until they are translucent, about 10 minutes. Add the dates, sugar, salt, pepper and cook on a very low flame for about 30 minutes, stirring occasionally. Remove from flame and keep warm.
Make the liver:
Season the liver with salt and pepper and coat with flour. Fry the liver in the oil and 20 g of the butter for about 2 minutes per side. Remove the liver and set aside. Pour off the oil from the pan and deglaze it with the vinegar, stirring until the liquid is reduced by half. Whisk in the remaining 20 g of butter in little pieces. Add the liver and warm for about 2 minutes. Serve with the compote and grated carrot.
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