Offal Mix with Chicken Liver and Veal Tongue

Baked chicken liver with warm apple-horseradish compote:

In a shallow dish, mix bread crumbs and polenta semolina and roll the liver in it.

In a frying pan with clarified butter, fry the liver for four to five minutes until crispy brown and season with salt and pepper. Then remove the chicken liver and drain on kitchen roll.

Cut the apples into quarters and remove the core. Cut the apple quarters and the onion into small cubes.

In a saucepan, caramelize a little sugar and add the onion cubes. Add two tablespoons of olive oil and then deglaze the apple cubes with a little white wine. Cover and steam everything together.

Using a blender, blend everything together to an applesauce-like consistency and season with a little salt and horseradish.

Grilled veal tongue with mussel and tomato salad sauce:

Cut the veal tongue into 0, 5 centimeter thick slices, season on all sides with salt and pepper.

Heat a little oil in a grill pan and grill the tongue slices on both sides. Then drain the slices on a paper towel.

In a large saucepan, heat olive oil and add the mussels with the garlic, season. Douse everything together with a little bit of white wine and make coveredcirca four minutes. Stir several times until all the mussels have opened. Then drain the mussels in a fine sieve and collect the stock.

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