Marjoram Liver with Roasted Apple Slices

Marjoram liver with roasted apple slices and baked potatoes

Cut the cooked, peeled potatoes into quarters, place them on a baking tray, season with salt and pepper, drizzle with olive oil and mix. Roast in the oven at 180 °C until golden brown (about 20 min).

Cut the onion into fine rings. Remove the skin from the apples, cut out the core and then cut into rings.

Sauté the liver in a frying pan with olive oil over medium heat for one minute on each side. Remove from the frying pan and keep warm. In the frying pan, sauté the shallot, deglaze with clear soup and red wine, and boil the stock by half.

Sauté the onion rings in a frying pan with butter, add apple rings and sauté.

Mix the marjoram into the sauce, add the liver and heat up again, season with salt and pepper and serve. Put the apple and onion rings on top and serve with the potatoes.

Our tip: Use your favorite red wine for cooking!

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