Fried Goose Liver with Vinegar Plums

Rinse the plums and cut them in half. Mix the balsamic vinegar with the lactose and pour it over the plums, soaking them for at least 45 minutes. Remove the fat and any veins from the liver and fry it on all sides in a little bit of oil, remove it from the frying pan and keep it warm. Add the jus and the plum broth to the frying pan and reduce. Add the plums, maybe add a little butter, swirl the liver briefly and arrange on the plate.

Cut the apples into slices and make them into a crescent shape (cut them into the same size). In the meantime, melt a little bit of sugar in a frying pan, as soon as the sugar forms bubbles, add butter and fill in the apple slices, caramelize and extinguish with a little bit of white wine.

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