Veal Liver with Apple-Onion Puree

For the calf’s liver with apple-onion puree, peel the onions, cut them in half and remove the gore from the roots. Cut the onions into coarse pieces. Peel the apples, quarter, core and finely slice. Melt the butter over medium heat and sauté the onions until translucent. Then add the apples and season everything with a pinch of salt. Deglaze with the white wine and cover with a lid. Reduce the heat. Let the apple-onion mixture simmer at a low heat for about 30 minutes. The liquid will have pretty much cooked off. Then puree the apple-onion mixture in a food processor fitted with a chopping insert until creamy. Dust the calf’s liver with a little flour, but do not season it – liver is always seasoned after browning, otherwise it becomes hard. Peel the onion, cut it in half and remove the root base in a wedge shape. Dice the onion. Strip the marjoram leaves from the sprigs. Melt the butter in a frying pan and brown over medium heat. Sear the liver in it briefly on both sides, only about 3 seconds per side, then remove. Cut the liver slices into fine strips and lightly salt and pepper them. In the pan in which the liver has been browned, sauté the diced onion. Deglaze with aceto balsamico, bring to the boil once. Reduce heat and add beef stock and marjoram leaves. Quarter the pickle, remove the seeds, finely dice and add to the pan. Add the cold b

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