Calf's Liver With An Onion and Date Compote

Photo: Rosemary Mullally

Ingredients

For the compote:

3 onions, finely chopped

120 grams moist dates, cut into pieces

25 grams sugar

Salt and pepper

20 grams butter

For the liver:

4 slices of calf’s liver

40 grams butter

2 tablespoons olive oil

Salt and pepper

Flour

15 cloves cider vinegar

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.