Fruity Chicken Liver & Press Potatoes

Boil the potato in the skin until soft - cut the spring onion and ham into small pieces - wash the liver, pat dry, clean and dust it with flour - peel the orange thickly with a sharp knife and then fillet it, catching the juice - cut the grapes in half and if there are seeds in them are remove

Roast the onion and ham strips in clarified butter - roast the liver with the onion / ham mixture - deglaze the whole thing with noilly prat - add the orange juice and some vegetable stock - season with salt and pepper and a pinch of sugar - cover about 5-10 Let it steep for a minute on the smallest flame (depending on the size of the liver pieces)

Finally bring the sauce to a simmer again and then assemble with ice-cold butter - add the orange fillets

Press the potatoes together with the skin through the press onto the preheated plate (GREAT! The skin stays in the press !!!) season the potatoes with salt and pepper

Serve the liver with the sauce next to it - sprinkle the grapes and some green spring onion rolls on top - decorate with dark balsamic cream