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Liver with Onion Compote

Liver with Onion Compote
Yields
4 servings

Recipe is courtesy of Jean Jacques Texier, Sassafraz.Yield is 4 servings.

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ingredients

Onion Compote

2
apples, diced
2
Tbsp butter
4
red onion, thinly, sliced
2
Tbsp red wine vinegar

Liver

1
Tbsp vegetable oil
1
tsp butter
salt, and freshly ground pepper
4
calf liver, (¼ inch thick slices, about 150 g. each)
3
Tbsp white wine
1
Tbsp butter
chopped chives, for garnish
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directions

Step 1

Melt 1 tbsp. of the butter in a pan set over medium-high heat.

Step 2

Saute apples until lightly golden.

Step 3

Remove to a plate and set aside.

Step 4

Melt 1 tbsp. butter in the same pan set over medium-low heat.

Step 5

Add onions and stir to coat well.

Step 6

Allow onions to sweat in the pan, about 15 minutes or until soft.

Step 7

Increase heat to allow any excess liquid to evaporate.

Step 8

Stir in the vinegar and sauteed apples.

Step 9

Season with salt and pepper and cook another 2 minutes.

Step 10

Remove from heat and keep warm.

Step 11

Heat a saute pan with 1 tsp. butter and the vegetable oil on medium-high heat.

Step 12

Season liver and sear briefly on both sides until nicely browned about 1 1/2 minutes per side.

Step 13

Transfer to warmed plates.

Step 14

Deglaze pan with wine and whisk in another 1 tbsp. butter

Step 15

Spoon the pan sauce over liver.

Step 16

Top liver with the warm onion compote and garnish with the chopped chives.

Step 17

Serve with Warm Potato and Sunchoke Salad (see separate recipe).

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