4 slices (each 150 g) calf's liver wash and pad dry.
200 g shallots peel and stew in 2 tsp. run butter until light-yellow. Add 1 tbsp. sugar and let it melt. Then add 4 tbsp. Quince Balsamic Vinegar as well as
1 tbsp. Soy Sauce and stew the shallots for 20 minutes at low heat until soft. Keep warm.
4 quince rub until clean, quarter, remove the core and cut into slices of 3 mm thickness.
1 tsp. run butter heat in a pan together with 2 tbsp. sugar insert the calf's liver and fry on each side for approx. 3 minutes.
Season the liver with salt and pepper and arrange on plates together with the caramelized quince and shallots.
Serve mashed potatoes on the side.
serves 4
