Fried Veal Liver

• soak the raisins in the balsamic vinegar (I used my elderberry balsamic vinegar) - cut the onions into strips -

Heat the oven to 60 ° C - to keep it warm

• heat the oil in a saucepan and steam the onions with the balsamic vinegar and raisins in it - sprinkle with sugar and caramelize a little - deglaze with red wine - stir in the herbs, salt and pepper - simmer until the wine has almost boiled down - keep warm
• Wash the apples - cut out the core and cut into slices - heat the butter in a pan and fry the apple slices in it on both sides - deglaze with calvados - remove from the pan and keep warm -

Keep plates warm

• Put the butter in the pan and heat it (not too hot) - flour the liver slices and fry them in the pan on both sides for 2-3 minutes - add fresh herbs to the pan -
• Place on the warmed up plates - mashed potatoes - the liver on top with the calvados apples and the balsamic red wine onions - I prepared the mashed potatoes without nutmeg but with marjoram salt - it went great -