Summary

Ingredients

• 500 g veal liver
• 2 tablespoon flour
• 4 tablespoon oil
• 4 m. Apples. e.g., Cox Orange
• 2 shallot (s)
• 375 ml cider, tart
• 1 pinch ginger
• salt
• Black pepper

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Instructions

1. Wash the liver and cut into 2 cm cubes. Turn in the flour and fry in 2 tablespoons of hot oil for about 4 minutes, the core should remain a little pink. Take the liver out of the pan and keep it warm.
2. Peel the apples, remove the core. Quarter the fruit and cut into 1/2 cm thick slices. Peel and finely dice the shallots. Steam in the remaining oil until translucent. Add the apples and fry for about 1 minute.
3. Pour in the cider from the side and reduce to about 2/3. Season to taste with ginger and salt and pepper.
4. Salt and pepper the liver, add to the sauce and heat it briefly. Serve immediately with brown rice or baguette.