Wash and clean peppers and tomatoes, cut into thin strips or wedges.
Peel onion and chop finely. Wash chives, shake dry and cut into small rings. Cut off cress, rinse and shake dry.
Mix flour, pinch of salt, 1 egg, beer, melted butter, onion and chives to a thick dough, let it swell for about 10 minutes. Heat clarified butter in a pan. Pull the meat loaf through the beer batter and fry in the hot fat on both sides for 4 minutes. Arrange cress esters on 4 plates, place the liver loaf on top and garnish with bell pepper strips and tomato.