Veal Liver with Sage, Spinach Leaves and Mashed Potatoes

Wash your hands!

Wash the liver, pat dry and cut into 8 equal pieces. Then cover each with two sage leaves, pepper and then turn in the flour. (The salt comes later). Let rest on a kitchen board.

Wash the spinach, cut out the stalks and the stalks, dice the shallots very finely, dice the garlic even finer (I generally don't press garlic) and have them ready

Wash and peel the potatoes, cut into small pieces and cook until soft. Then press through a potato press (please, please, no hand blender), briefly stir with the milk, Parmesan and butter, season with salt and nutmeg and ideally fill into a piping bag with a large nozzle. Then in the oven at 80 ° to keep it warm. The plates at the same time.

Take the glass of Chianti in your hand, drink it slowly and tell the guests or family that the meal will be ready soon.

Prepare two pans. Heat the big one with clarified butter and let it get nice and hot. It's for the liver. Please do not use olive oil here, it cannot withstand the heat. Warm the second pan with olive oil over medium heat. Now carefully place the liver in the first pan with the sage leaves facing down and let it sizzle until brown for a good two minutes. (No longer, we want liver and not the sole of a shoe)

Now first put the shallots and the garlic, then the spinach in the second pan, stir briefly and carefully turn the liver in the other pan. Continue to stir the spinach briefly without breaking the leaves. If desired, sprinkle with a pinch of chilli flakes, salt and pepper.

Now, quickly take out the plates and place three large rosettes in the middle with the piping nozzle (or in a serving ring that was previously rubbed inside with olive oil. Place the spinach around the puree and place the liver on top, and the whole thing with coarse sea salt - ideal is fleur de sel - sprinkle.

Enjoy your meal