Veal liver with Marsala hollandaise

Ingredients for 4 servings:

• 2 shallots, finely diced
• 125 g butter, melted, kept warm
• 1 apple, Boskoop, approx. 250g, peeled, cored, finely diced
• 8 slice(s) of veal liver, 80g each
• Flour, for turning
• 4 tbsp oil
• 100 ml Marsala, dry
• 3 egg yolks
• Salt
• Pepper, from the mill

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

The sauce also goes well with veal fillet and fish

Coat the liver in flour and pat dry. Fry in batches in oil over medium heat for 3 minutes per side, remove from the pan and keep warm. Sauté the diced shallots and apple in the pan until translucent and deglaze with the Marsala. Whisk the egg yolks in a bain-marie, gradually adding the pan juices and whisking until creamy and slightly glossy. Gradually stir in the melted butter and 3 tablespoons of water. Season the sauce with salt and pepper. Season the liver with salt and pepper and serve with the diced apples and the sauce. Garnish with lemon balm, if desired.