Summary

Ingredients

• 4 slices veal liver, approx. 150 g each, skinned
• 3 tablespoon clarified butter
• some flour
• 800 g potato (s), floury boilin
• 150 ml milk
• 1 tablespoon butter
• Salt and pepper, from the mill
• Nutmeg, freshly grated
• 5 medium onion (s), approx. 100 g each
• 1 tablespoon clarified butter
• 1 apple, approx. 250 g each, aromatic, e.g. Braeburn
• 1 pear (s), approx. 250 g each, aromatic, e.g. Nashi
• 2 teaspoons powdered sugar
• 2 tablespoon butter
• some lemon juice, freshly squeezed

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Instructions

1. Peel and dice the potatoes and cook in plenty of salted water for 25-30 minutes. Then drain the water and let the potatoes evaporate a little. In the meantime, season the milk with salt and nutmeg and bring to the boil. Roughly mash the potatoes with a pounder, then stir in the hot milk and butter. Keep the puree warm in the oven.
2. Peel the onions and cut into thin rings. Wash the apple, cut out the core and cut the apple into 1 cm thick slices. Drizzle with a little lemon juice so that the slices don`t discolour. Wash and quarter the pear, remove the core and cut the pulp into narrow wedges.
3. Fry the onions in clarified butter until golden brown. Fry the apple slices in 1 tablespoon of butter until golden brown on both sides. Caramelize the icing sugar in a non-stick pan over medium heat and then brown the pear wedges on both sides. Finally add 1 tablespoon of butter and melt it.
4. Heat clarified butter. Wash the liver, pat dry, turn in flour, knock off excess flour and fry for 2-3 minutes on each side over medium heat.
5. Serve the liver on preheated plates with onions, apple slices, pear wedges and mashed potatoes. Only now salt and pepper the liver and also pour a little pepper over the apple slices and mashed potatoes.
6. Instead of the pear wedges, peach wedges also go very well.