Veal Liver with Apples, Onions, and Mashed Potatoes

Ingredients

• 800 g potatoes (starchy)
• Salt
• 2 tbsp butter
• 200 ml milk
• nutmeg (ground)
• 600 g veal liver (sliced)
• 2 tart apples
• 1 tbsp Lemon Juice
• 2 onions
• 4 tbsp flour
• Vegetable oil for frying
• 4 tbsp butter
• parsley (for garnish)

Instructions

1. 1.

   Preheat the oven to 100°C with top and bottom heat.

2. 2.

   Peel the potatoes, cut into equal-sized pieces, and cook in salted water for about 30 minutes. Wash the liver, pat dry, and remove all membranes. Peel the apples as desired, core them, slice into ~8 mm thick rounds, and drizzle with lemon juice.

3. 3.

   Peel the onions and cut into thin rings. Toss with about 2 tbsp flour and fry in hot oil for about 1 minute until golden brown. Drain on paper towels.

4. 4.

   Coat the liver slices in about 2 tbsp flour. Melt 2 tbsp butter in a pan, sear each side of the liver for 2 minutes until golden brown, then remove. Roast in the oven on the middle rack with top and bottom heat for 5-10 minutes until pink through (depending on thickness). Add the remaining butter to the pan, bake the apple slices from both sides until golden yellow, and place them over the liver.

5. 5.

   Drain the potatoes, let them steam off, then mash with a potato masher. Stir in butter flakes and hot milk with a cooking spoon until smooth. Season with salt and nutmeg. Plate the liver, apples, and onions on warmed plates, garnish with parsley, and serve.