Clean the liver well, removing all tendons and fine skin. Cut the liver into slices. Season with pepper and aromatic herbs, but do not season with salt. Sauté thyme and finely chopped onion in butter. Add the liver and roast in the oven at 160 degrees for 10 to 15 minutes. Warm the must slightly, stir with 2 egg yolks until creamy. Season the foam with salt, pepper and sugar, add a little meat glace and finish with the grated apple.
Cut the zucchini and sauté in butter, mix with the diced tomatoes.
Cut the raw potatoes into thin leaves and put them in a buttered dish. Season with salt and pepper and bake in a hot oven at medium heat for 12 minutes. Now turn out and bring to the table.
Season the liver with salt just before serving and arrange on the must foam. Serve with the zucchini and Maxim potatoes.
Aged red wine
Our tip: Use high-quality red wine for a particularly fine taste!
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