Veal Liver Skewer with Sage on Fried Potatoes with Spinach Au Gratin

Peel onion and cut into small pieces.

Rinse spinach well, pluck and blanch briefly in light salted water. Later, rinse in iced water and drain.

Pluck sage leaves.

Peel and core tomatoes and cut into fine cubes.

Brush potatoes well in water and cut into 1/2 centimeter thick slices.

Put liver on top and season with pepper. Place bacon slice on top, add sage leaves, roll up and skewer with onion.

Heat a frying pan with canola oil, roast potato slices leisurely on both sides until golden brown.

Heat butter-oil in coated frying pan and leisurely roast liver skewers on both sides.

Place spinach in a lightly buttered ovenproof dish and season with iodized salt and pepper. Sprinkle with tomatoes, add pine nuts, grated cheese, pour a little whipped cream and cook briefly until gratinated.

Serve:

Arrange potato slices on a flat plate and place liver skewer on top. Arrange the spinach on the left and right and garnish with thyme sprigs.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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