Veal Liver with Fried Apple

Ingredients

• 4 apples
• 1 onion
• 2 EL Butter
• 50 g dried cranberries
• 20 ml Calvados
• 4 sprigs marjoram
• Salt
• pepper (ground)
• 600 g veal liver
• 2 EL flour
• 2 EL vegetable oil
• balsamic vinegar

Instructions

1. 1.

   Preheat the oven to 180°C with fan and top heat.

2. 2.

   Wash the apples, cut off a lid from each, remove the core and hollow out the flesh leaving about 0.5 cm. Dice the flesh. Peel and finely dice the onion. Sauté in 1 EL hot butter until translucent. Add cranberries and apple cubes, deglaze with Calvados. Sprinkle half of the marjoram into the pan, season with salt and pepper, and fill the apples. Place the lids on top. Grease an ovenproof dish or ramekins with remaining butter and put the apples in. Bake for about 30 minutes.

3. 3.

   Rinse the liver, pat dry and cut into eight roughly equal pieces. Dredge in flour and fry in hot oil on both sides with the remaining marjoram for about 5 minutes. Season with salt and pepper and remove from pan. Deglaze the pan with a little water, add balsamic vinegar, salt and pepper to taste.

4. 4.

   Plate the liver with the apples and drizzle with the sauce before serving.