Goose Liver with Apple and Onion Chutney and Celery Puree

Peel and dice the apples and onions. Sauté both in oil and later extinguish with white wine. Reduce the mixture, add a small amount of wine vinegar and boil well for another time. Add sugar, a pinch of salt and chopped mint leaves to the chutney.

Make the potatoes, cut the celery into cubes and blanch them. Press the potatoes, add the warm milk, butter, nutmeg, salt, celery and pepper and stir.

Season the liver pieces, flour them and fry them with oil in a frying pan until crispy. Deglaze the liver with a little balsamic vinegar.

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