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Fried veal liver with marjoram, fried onions and apples
The next recipe in our series on delicious offal is fried veal liver with marjoram, fried onions and apples. Enjoy preparing and bon appétit!
Ingredients for 4 people
- 4 slices of veal liver
- 3 sprigs of marjoram
- freshly ground pepper
- Fleur de Sel
- olive oil and 1 tbsp butter for frying
- 1 large, tart apple
For the mashed potatoes:
- 800 g floury potatoes
- salt
- 120 ml milk
- freshly grated nutmeg
- 2-3 tablespoons butter
For the fried onions:
- 2 onions
- 1 pinch of sugar
- a splash of lemon juice
Step 1: Prepare mashed potatoes
Peel the potatoes for the mashed potatoes and cook them in salted water until soft. Heat the milk with the nutmeg and add it to the potatoes together with the butter. This works best in a de Buyer sauté pan. Mash everything and season with salt. Keep the mashed potatoes warm and stir again on low heat with a little whipped cream or milk before serving, if necessary.
Step 2: Prepare fried onions
Peel the onions for the fried onions and cut them into thin rings. Heat 1 tablespoon of olive oil in a pan and fry the onions until golden brown. We use the de Buyer pan from the Mineral B Element series for this. Finally, sprinkle with sugar, caramelize briefly and remove from the heat. Season with lemon juice, salt and pepper.
Step 3: Fry the liver
Wash the apple, remove the core and cut the apple into evenly thick slices. Heat the olive oil and marjoram in a pan. Fry the liver and apple slices in it for about a minute on each side until golden brown. Reduce the heat, add the butter and toss the liver in it for another minute.
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