Skin the liver, soak it in water and remove the veins. Then cut the liver into 8 slices. Divide broccoli into roses and blanch in salted water al dente, rinse in iced water and drain. Wash, clean or peel finger carrots and blanch in salted water al dente, rinse in iced water and drain.
Peel and core the apples, cut them into slices and put them in lemon water. Peel the potatoes, cut into quarters and soften in salted water.
Drain the cooked potatoes and press them through a press. Heat the milk, melt 2 tbsp. butter in a saucepan and let it brown slightly. Mix milk and brown butter and under the potatoes and season the puree with salt, pepper and a pinch of nutmeg.
Peel the onions, halve them and cut them into slices. Turn the onion slices in flour to the other side, dust with paprika powder and fry in a deep frying pan with sunflower oil or other vegetable oil until crispy brown. Remove and drain on paper towels.
Heat 2 tbsp butter in a frying pan. Remove apple slices from lemon water, rub dry on kitchen paper and sauté on both sides in butter. Sprinkle with sugar and caramelize lightly. Dust the liver slices with flour. In another frying pan, heat 1 tbsp. sunflower oil or other vegetable oil with 1 tbsp. butter and brown the slices of veal liver well on both sides and cook until pink
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