Pink fried beef liver with celery potatoes and snow peas Ravensburger style

Ingredients for 2 servings:

• 2 medium-sized potatoes, waxy
• 300 g beef liver, cut into 4 medium-sized slices, approx. 8 mm thick
• 1 large onion(s), cut into 4 slices
• 40 g carrot(s), sliced
• 1 sugar snap pea(s)
• 3 tbsp celery leaves, fresh or frozen
• 2 tbsp extra virgin olive oil
• 15 g butter, unsalted
• 30 g herb butter
• 2 tbsp sherry, medium-dry
• n. B. Salt and pepper, black, from the mill
• e.g. Dijon mustard, e.g. from Maille
• 4 slice(s) pineapple, fresh
• n. B. almond flakes
• n. B. flowers and leaves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash and peel the potatoes, halve lengthwise and then cut into thirds crosswise. Boil in plenty of salted water for 20 minutes. Drain and set aside. Meanwhile, dry the liver slices, spread a thin layer of mustard, and lightly season with salt and pepper. Halve and peel the onion slices, then fry the half rings in 2 tablespoons of olive oil until light brown. Wash and peel one carrot and slice crosswise into approximately 3 mm thick slices using a corrugated slicer. Wash the snow peas, trimming both ends and removing the strings on both sides. Halve the larger snow peas crosswise, leaving the smaller ones. Boil the carrots in salted water for 6 minutes, drain well, and boil the snow peas for 3 minutes. Melt 10 g of the herb butter in a saucepan, add the sherry, carrots, and snow peas. Mix well and keep warm. Melt the butter in a saucepan. Add the potatoes and toss in the butter. Sprinkle the celery leaves and a pinch of salt over the meat, then cover and keep warm. Do not fry! Melt the remaining herb butter in a pan, add the liver, and fry over low heat for about 6 minutes on each side. Transfer to warmed serving plates, top with the roasted onions, and arrange the ingredients as shown. Garnish and serve warm.