Leber Berliner Art
Leber Berliner Art is a recipe with fresh ingredients from the core fruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g starchy potatoes
- Salt
- 2 tbsp butter
- 200 ml milk
- Nutmeg (freshly grated)
- 600 g veal liver (sliced)
- 2 tart apples (e.g. Granny Smith)
- 1 tbsp Lemon Juice
- 3 onions
- 5 tbsp wheat flour
- 4 tbsp Vegetable oil
- 4 tbsp butter
- Salt
Instructions
-
1.
Preheat the oven to 100°C with top and bottom heat.
-
2.
Peel, wash, cut potatoes into large pieces and boil in salted water for about 20 minutes.
-
3.
Wash the liver, pat dry, remove all membranes. Peel apples if desired, core them, slice into ~8 mm thick rounds and drizzle with lemon juice. Peel onions and cut into thin rings. Mix with about 2 tbsp flour and fry in hot oil for 2-3 minutes until golden brown. Drain on kitchen paper.
-
4.
Coat the liver slices in remaining flour and pat dry. Heat 2 tbsp butter in a pan, sear each side of the liver for 2 minutes until golden brown, remove, season with salt and bake in the oven at top and bottom heat on the middle rack for about 5-7 minutes until pink inside (depending on thickness). Add remaining butter to the pan and bake apple slices from both sides for 2-3 minutes until golden yellow.
-
5.
Drain potatoes, let them steam dry and press through a potato masher. Whisk with butter and hot milk using a cooking spoon into a smooth purée. Season with salt and nutmeg. Plate on warmed dishes together with liver, apple slices and onions.
