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Calf's Liver with Melon and Red Onion Recipe
Calf's Liver with Melon and Red Onion
Jacques Chibois, La Bastide Saint-Antoine, France
Jacques Chibois, La Bastide Saint-Antoine, France
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Preparation time: 30 minutes
Cooking time: 30 minutes

Difficulty: Average
For 4 servings

- 4 thick slices of calf's liver, 180 g / 6 oz. each

For the sauce
- 10 g (2 tsp.) butter
- 100 g (3 1/2 oz.) red onion
- 60 g (1/4 cup) butter
- 40 g (1 1/2 oz.) cooked red beets
- 25 g (1 oz.) cooked red beets, cut into 2 mm (1/8
- 1 tbsp. sherry vinegar
- 100 ml (6 tbsp.) water

For garnish
- 150 g (5 oz.) red onion
- 20 g (4 tsp.) butter
- 1 lemon
- 300 g (10 oz.) Melon
- 25 g (1 oz.) cooked red beets, cut into 2 mm (1/8
- Salt and pepper
- Chives
- 40 g (1 1/2 oz.) butterfly pasta
- Salt and pepper
  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.
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