Veal Liver with Apple Sauce

Ingredients

• 3 onions
• 300 g sour apples
• 1 tbsp Lemon Juice
• 4 slices veal liver (≈160 g each)
• Salt
• Pepper (freshly ground)
• 0.5 tsp dried rosemary
• 1 tsp Paprika powder (sweet)
• 3 tbsp Flour
• 4 tbsp clarified butter
• 120 g crème fraîche
• 1 tbsp red currant jam
• 1 tsp medium-hot mustard

Instructions

1. 1.

   Preheat the oven to 70°C fan.

2. 2.

   Peel and finely chop the onions. Peel, quarter, core and slice the apples thinly; drizzle with lemon juice. Rinse the liver slices and pat dry. Season with pepper, rosemary and paprika. Dredge in flour and tap off excess.

3. 3.

   Heat 2 tbsp clarified butter in a pan. Sear the livers over medium heat for 2‑3 minutes per side. Salt, remove and keep warm in the oven. Heat the remaining butter and sauté the onions until translucent. Add the apples and cook 3‑4 minutes until slightly tender. Stir in crème fraîche, jam and mustard; season with salt and pepper. Serve the livers immediately with the sauce.