Calf's liver with braised apple rings

Name: Calf's liver with braised apple rings
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 Bag of mashed potatoes complete with skimmed milk (for 500 ml water; 3 persons); 2 Onions; 2 Apples; 2 TABLESPOONS Sugar; 100 ml apple juice; 8 discs (70 g each) Calf's liver; 3 TABLESPOONS Flour; 3 TABLESPOONS clarified butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Marjoram

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 Bag of mashed potatoes complete with skimmed milk (for 500 ml water; 3 persons)
2 Onions
2 Apples
2 TABLESPOONS Sugar
100 ml apple juice
8 discs (70 g each) Calf's liver
3 TABLESPOONS Flour
3 TABLESPOONS clarified butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Marjoram

Directions

1
Bring 1 litre of water to the boil in a saucepan. Remove the pot from the heat and let the water cool down for 1 minute. Stir in the puree flakes briefly with a wooden spoon. Cover and set aside. Peel onions and cut into rings.
2
Wash the apples, cut out the core and cut the fruit into 12 rings. Caramelise sugar in a pan, deglaze with apple juice and dissolve. Add apple rings and steam covered for about 4 minutes.
3
Meanwhile rinse liver and pat dry. Turn liver in flour, shake off excess flour. Heat clarified butter in a pan. Fry the liver for 2-3 minutes on each side in portions.
4
Season with salt and pepper, remove and keep warm. Turn onion rings in the remaining flour, add to the frying fat and fry until golden brown. Arrange mashed potatoes, apple rings, liver and onions on plates.
5
Garnish with marjoram.