Calf's Liver With An Onion and Date Compote
Make the compote:
Make the liver:
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.