Truffle Liver on Apple Bed

Dredge both sides of truffle liver in flour, gently tap off excess flour, and sear in hot butter on both sides. Lift out and set aside. Fry the spring onions cut into fine rings in the remaining fat, adding a little more butter if necessary. Peel and core the apples and cut into thin slices. Add to the onions and fry briefly as well. Add a dash of apple cider vinegar or wine, add the truffle liver back in and sauté until soft. Season with salt and freshly ground pepper. First arrange the apples on warmed plates and then drape the liver on top. Sprinkle with freshly chopped watercress before serving.

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