For the liver with herb puree, peel the apple and onions. Core the apple and cut into wedges. Cut the onions into rings and roll them in flour.
Peel the potatoes, cut them into quarters and boil them in salted water for 20-25 minutes. Fry the onion rings in oil until crispy brown. Flour the liver and fry it in a second pan with a little oil on medium heat until done and salt it.
Add the apple slices just before the end of the cooking time. Drain and mash the potatoes. Add butter, herbs and milk and season with salt and nutmeg.
Serve the puree with the liver, apple slices and onions.