Monday market day! As is too usual, I was hanging around the triperie (tripe shop). Although I didn’t have anything in mind, I joined the queue anyway. When it was finally my turn, I decided to buy some of the calf’s liver. It seemed to be selling like hotcakes, so I assumed that the French knew what they were doing.
Our family has never really liked liver, but we keep trying. Also, my neighbor told me to try calf’s liver and assured me that I would like it. He was right. I can’t wait to make this for my husband when he arrives in a week or so.
The crunch of the grated carrots was a perfect counterpoint to the liver and compote.
A testimony to it’s perfection, I sat down immediately after taking these pictures, drank the wine and ate every single bite!
Calf’s Liver with Date and Onion Compote
Make the compote:
3 onions, finely chopped
120 g moist dates, cut into pieces
25 g sugar
Salt and pepper
20 g butter
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.
Cook the liver
4 slices of calf’s liver
40 g butter
2 tbsp olive oil
Salt and pepper
15 cl cider vinegar
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.
Wine suggestion: Irancy