Beluga lēcu salāti ar glazētām mājputnu aknām

Bring the beluga lentils to the boil with twice the amount of water, then immediately turn the stove to the lowest setting and simmer for about 20 - 30 minutes. The duration often depends on the origin of the lenses. Then place the lentils on a sieve and drain well. In no case salt.

In the meantime, cut the tomatoes crosswise, scald them with boiling water, rinse and peel them, then remove the seeds and cut the fillets into small cubes and place in a bowl.

Peel and core the mini cucumber and also cut it into fine cubes and add it to the bowl. Core the sweet peppers and cut into fine cubes and put them in the bowl. Cut the spring onions into fine rings and add them to the bowl. And then lightly salt and pepper and mix everything together.

Chop the parsley and set aside for now.

Finely grate the orange peel and squeeze half an orange. Put the orange juice together with the mustard and maple syrup and grated garlic in a bowl, season with plenty of salt and pepper and stir well.

Now slowly stir in the olive oil until it has a creamy consistency. Then fold in the orange zest. Now pour the dressing over the salad, mix and finally fold the parsley into the salad.

Wash the liver, pat dry and plaster it well. Melt 1 tablespoon butter in a pan over medium heat and fry the liver in it on both sides for about 3 minutes. Then take the liver out of the pan and set it aside.

Now put the second tablespoon of butter in the pan and also the sugar. Let the sugar melt until golden brown and then deglaze with the port wine and balsamic vinegar, add the sprig of thyme and simmer until it has a syrupy consistency.

Now put the liver back into the pan and stir well through the syrup for 2 - 3 minutes so that the syrup covers the liver nicely. Now turn off the stove and salt and pepper the liver.

Arrange the salad on a plate, add the liver and, if necessary, decorate with a few spring onion rolls.