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🍽️ Berlin-style Liver with Apples and Onions

490 kcal · 30 min · 4 servings

Ingredients

• 4 slices veal liver (approx. 150 g each)
• 2 onions
• 2 tart apples
• 1 tbsp lemon juice
• 3 tbsp butter
• 2 tbsp flour
• 2 tbsp clarified butter
• 2 sage leaves
• 2 small sprigs thyme
• salt
• pepper (from the mill)

Instructions

1. 1. Rinse the liver pieces under running water.
2. 2. Pat the liver completely dry with a kitchen towel.
3. 3. Carefully remove all visible membranes and sinews from the liver.
4. 4. Peel the onions.
5. 5. Slice the onions into thin rings.
6. 6. Wash the apples.
7. 7. Remove the core from the apples.
8. 8. Slice the apples into rounds about one centimeter thick.
9. 9. Drizzle the apple slices with some lemon juice to prevent browning.
10. 10. Heat one to two tablespoons of butter in a pan.
11. 11. Sauté the onion rings over medium heat until they become soft and translucent.
12. 12. Remove the onions from the pan.
13. 13. Set the onions aside.
14. 14. Coat the liver slices in flour until fully covered.
15. 15. Shake off any excess flour from the liver slices.
16. 16. Heat clarified butter in a large pan.
17. 17. Sear the liver for two to three minutes on each side.
18. 18. Cook the liver until it is golden brown.
19. 19. Add the herbs to the pan to flavor it.
20. 20. Melt more butter in the first pan.
21. 21. Fry the apple slices for two minutes on each side until golden yellow.
22. 22. Add the prepared onions to the apples.
23. 23. Keep the apple and onion mixture warm.
24. 24. Season the fried liver with salt now.
25. 25. Place the liver on the plates.
26. 26. Garnish the liver with the apples and onions.
27. 27. Grind fresh pepper over the dish.
28. 28. Serve the dish with a fresh salad of your choice.

Nutrition per serving

• kcal: 490
• Protein: 30 g · Fett/Fat: 32 g · Carbs: 20 g