Veal liver "Berlin style" with mashed potatoes and prunes wrapped in bacon

Ingredients for 2 servings:

• 400 g veal liver
• 400 g floury potatoes
• 1 egg yolk
• 1 sour apple, e.g. Boskoop, sliced
• 1 onion(s), sliced
• 1 bay leaf
• 4 prunes
• 2 slices of bacon
• 1 tsp butter
• some milk
• some flour
• salt and pepper
• nutmeg
• 1 tsp clarified butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Cook the peeled potatoes in salted water with a bay leaf. Meanwhile, cut the bacon slices lengthwise and wrap each plum with half a slice of bacon, securing with a toothpick. Mash the soft potatoes with butter, milk, egg yolk, and nutmeg until smooth. Keep the mashed potatoes warm. Coat the liver in flour and cook with the coated plums in the deep-fryer basket of a high-temperature fryer at 180°C for about 8 minutes. Meanwhile, fry the apple slices and onion rings in clarified butter until golden brown. Sprinkle the apples with a little sugar and let them caramelize. Serve everything on flat plates.