Pan fried liver with balsamic shallots

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2 slices of good-quality liver liver (I like veal or calves and not too thick)
2 shallots
2 tbsp balsamic vinegar
25 grs butter
2 tbsp olive oil
15 grs plain flour (for dredging)
Salt & pepper
Handful of chopped parsley (optional)

Chop the shallots finely. Set aside. Prepare veal livers on a plate, snipping them into small slices and dredge them lightly with plain flour. Shake off any excess flour. Season with salt and pepper.

Melt the butter and olive oil in a large frying pan. Cook livers – I usually fry each side over high heat for 2 minutes max, but if you prefer well-cooked fry or rare you can adapt the timing. Set aside. Add 1 tbsp butter to the same pan, throw in the shallots on high heat and fry until golden brown. Add the balsamic vinegar and cook for 1 minute. Serve with shallots on top of the livers. Sprinkle with parsley (optional), season with salt and pepper, and serve with mashed potatoes or portions of (fridged night before) roasted veg from my previous recipe - Dill sea bass with mixed roast veg.

If using reserved roasted veg from the previous dish simply heat through in a frypan with a little oil for 5 minutes.

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