Veal Liver with Spinach and Peaches

Ingredients

• 2 cloves garlic
• 10 g ginger
• 400 g baby spinach
• 200 g small chanterelles
• 600 g veal liver
• 2 tbsp Rapeseed oil
• Salt
• black pepper (ground)
• 1 tsp paprika flakes
• 1 tbsp freshly chopped parsley
• 60 ml vegetable broth
• 1 tsp lemon zest (untreated)
• 0.5 tsp ground coriander
• 0.5 tsp sweet paprika powder
• 1 peach
• 1 tbsp butter
• a pinch ground cinnamon

Instructions

1. 1.

   Peel the garlic and ginger, slicing both thinly. Thoroughly wash and dry the spinach. Clean the chanterelles, halving larger ones. Remove skin and tendons from the liver, rinse, pat dry, and slice thinly. Heat 1 tbsp oil in a pan and sear the liver slices for about 1 minute per side over medium heat; season with salt, pepper, paprika flakes, remove to keep warm.

2. 2.

   Add remaining oil to a hot pot and sauté the mushrooms for 2-3 minutes. Season and sprinkle parsley, then set aside. Add garlic and ginger to the pan, briefly steam, then pour in broth and add spinach. Let the spinach wilt, remove from heat, and season with salt, lemon zest, coriander, and paprika; fold in chanterelles.

3. 3.

   Wash the peach and cut into wedges. In hot butter on a grill pan, brown both sides of the peach slices. Dust with cinnamon and plate alongside the liver and spinach.