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Calf's Liver with Melon and Red OnionTheWorldWideGourmet.com

Flavors of Provence/Côte-d'Azur

Total time: 30 to 60 min

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Average

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Nutritional values

per 100 g

per portion

Energy:119 kcal

Proteins:9.2 g

Fats:7 g

Carbohydrate:5.2 g

Fibers:0.9 g

Sugar:2 g

Cholesterol:154.3 mg

Sodium:87.4 mg

Calcium:15.8 mg

Energy:509 kcal

Proteins:39.4 g

Fats:30.1 g

Carbohydrate:22.2 g

Fibers:3.7 g

Sugar:8.6 g

Cholesterol:660.1 mg

Sodium:373.7 mg

Calcium:67.5 mg

SIMILAR RECIPES

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

4

x

180

g

thick slices of calf's liver

**For the sauce

10

g

butter

100

g

red onion

60

g

butter

40

g

cooked red beets

25

g

cooked red beets, cut into 2 mm (1/

15

ml

sherry vinegar

100

ml

water

**For garnish

150

g

red onion

20

g

butter

1

lemon

25

g

cooked red beets, cut into 2 mm x 2 mm

salt and pepper

chives

40

g

butterfly pasta

salt and pepper

METHOD

  1. Melt 15 g of butter in a small saucepan. Slice the 100 g red onion very thinly and add to the butter. Season with salt and pepper. Cook over low heat for 20 to 30 minutes until a deep blond color. Add the vinegar. Reduce by half, then add the water and reduce by a quarter.
  2. Cut the 40 g of beets into small pieces and add to the onion mixture. Return to the boil and cook for a minute or two longer. Put everything into a blender and blend to a smooth sauce; strain. Return to the boil, and whisk in the remaining 60 g of butter and 25 g of finely diced beet.
  3. Cut the 150 g of onion into 1 cm cubes, separating the layers. Place in a medium saucepan with the 20 g butter, salt and pepper. Cook gently, covered. When almost cooked, cut up the zest of an untreated lemon very finely and add to the pan.
  4. Cut the melon into 2 cm (4/5") thick slices, remove the peel, and cut into 2 mm thick triangles. Add the melon to the pan. Season with salt and pepper, add a drizzle of lemon juice and correct the seasoning. Add the remaining 25 g of diced beet.
  5. Season the liver with salt and pepper and cook in butter in a skillet until still slightly pink.
  6. Arrange some of the onion and melon garnish on each plate and add a slice of calf's liver. Add a squeeze of lemon juice and spoon on some of the sauce. Sprinkle with cooked butterfly pasta and garnish with a spear of chive. Serve immediately.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot



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