Calf’s Liver with Pear and Red Onion Confit – R.Strobel

Sauté onion slices in clarified butter and extinguish with raspberry vinegar. Season with salt, pepper and sugar and simmer on low heat until the onions are soft and everything together has a creamy consistency[1].

Peel the pear, remove the core and cut into wedges.

In a frying pan, lightly caramelize the powdered sugar (be careful! It goes fast…), add the butter, the pear wedges as well, mix well and let it brown slightly over medium heat.

In the meantime, season the liver slices with ground pepper, lightly flour them and roast them in butter until pink. Only then season with salt.

Arrange the liver on plates, place the pear slices on top and spread the onion confit evenly over it.

It goes well with mashed potatoes.

[1] Can be prepared a little bit in advance. Heat briefly before serving.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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