The liver is washed off under running water. Then dry (dab) with a paper towel. Release any tendons and peel off the skins only on the long, narrow sides. Heat a pan as high as possible and then add the clarified butter. Season the liver slices and place them in the red-hot pan. The liver contracts immediately and takes on a beautiful, even shape. Personally, I do not flour the liver, because if the pan is at the perfect temperature, it can be removed from the bottom and turned over immediately. After turning it, I just let the liver simmer - that means I reduce the heat to a third of the total height.
The potatoes are peeled and cooked in salted water for about 20 minutes. Meanwhile, I cut the well-washed apples into finger-thick slices (Kleekes height), butter them a little and put them with the liver in the pan or on the plate as you can see in the pictures.
I put butter in another large pan and let it melt. Then the cleaned spinach leaves are added. Put the lid on so that steam can develop and pre-cook the spinach for about 2 minutes. Then add the remaining ingredients to the spinach and mix them in well. Reduce the heat to half and finish cooking the spinach. Turn it every now and then.
Once everything has been cooked and seasoned, only the plates, which have been warmed up if possible, are served and the food is enjoyed.
Personally, I like to put a touch of chilli on the apple slices and some "good butter" on the potatoes.