Veal liver Berlin style

Ingredients for 4 servings:

• 1 kg veal liver
• 2 large onions
• 1 tsp, leveled raw cane sugar
• 3 tbsp, leveled spelt flour
• 2 jars of apple compote, approx. 250 g each
• 1 ¼ kg potatoes
• 250 ml milk, 3.8% fat
• 10 tbsp, spread butter or margarine
• 1 pinch(s) nutmeg, freshly grated
• 8 tsp, leveled sea salt, no additives
• 2 tsp, levelled pepper, freshly ground
• 1 pinch(s) of Provence herbs
• 6 tbsp water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Just the way we like it, with onions, mashed potatoes and apple compote

Peel, trim, and rinse the potatoes, then cut into chip-sized pieces and place in a saucepan. Season with 4 level teaspoons of sea salt and cover with water, then place over a high heat. Peel the onions and slice into rings. Place in a pan with 4 level tablespoons of margarine or butter. Season with 1 level teaspoon of salt and 1 level teaspoon of raw cane sugar. While the onions are slowly browning, dust with 1 level tablespoon of spelt flour and brown. Add 2 level tablespoons of water. Meanwhile, clean the liver. Remove the skin and, if necessary, the tubules and cut the liver into thumb-thick pieces. Season each with 2 level teaspoons of sea salt and 2 level teaspoons of freshly ground pepper. Dust the liver with 2 level tablespoons of spelt flour and mix everything together. When the potatoes are tender, drain the potato water. Heat the milk in a saucepan and add it to the potatoes. Heat a pan with 4 level tablespoons of margarine or butter. Add the liver and fry until lightly browned. Add 4 tablespoons of water to create a light sauce. If you like, you can add a pinch of Provençal herbs for an interesting flavor. Season the potatoes with a pinch of nutmeg and a pinch of salt and mash with a potato masher. Add 2 level tablespoons of butter or margarine. Meanwhile, the onions and liver are ready. Serve everything with apple compote. Approx. 950 kcal per serving.