Blanch spinach. Grate lemon zest, scald it.
Chop leek, fry in butter for 1 minutes. Pour wine, honey, stock and cook down. Then add juice of 3 lemons, sour cream, salt, pepper and cook through.
Add cayenne pepper, filter and add the zest. Before serving, whisk with butter.
Slice liver, salt, pepper and fry until done.
Heat spinach and mix with garlic.
Peel the remaining 3 lemons, slice and scatter on plates, put over spinach with liver. Pour with prepared sauce.
