RecipeMuncher

Actually, this dish is inspired by two liver meals I’ve posted earlier: the Swiss classical and an old improvisation of mine. From the first one I took the rösti and the sauce basis. From the other one the blue potatoes, sage and the fruit part, that turned out in the form of caramelised apples. But let’s start at the begining. First I fried the liver in olive oil among fresh sage, then I put it to the preheated oven (70°C) and left it there. I cooked the potatoes already the day b (...)