Liver Pate With Beef Brains And Caramelize Red Bilberry

1. 1

   Beef brains - 280 g

2. 2

   Duck liver - 270g

3. 3

   Raw smoked bacon - 75g

4. 4

   Onion - 50 g

5. 5

   Butter - 50 g

6. 6

   Toast bread - 60 g

7. 7

   Cream 30% - 150 g

8. 8

   Egg - 2 pcs

9. 9

   Cognac -30 ml

10. 10

    Nutmeg

11. 11

    Anchovies

12. 12

    Ground pepper

13. 13

    !Caramelize red bilberry

14. 14

    red bilberry - 150 g

15. 15

    Red wine - 100 ml

16. 16

    Sugar - 80 g

17. 17

    Cinnamon

18. 18

    For decoration

19. 19

    Baguette - 100 g

20. 20

    Flowers

21. 21

    Micro green

22. 22

    Remove the foil from the liver and brain.

23. 23

    Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes.

24. 24

    Add the liver and brain, fry for 1-2 minutes on all sides.

25. 25

    Cut toast bread in cubes. Put in a blender the liver and brain. Beat.

26. 26

    Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy.

27. 27

    Turn into a rectangular form. Fill the pan with hot water to a depth of 3-5 cm. Bake liver pate on a steam bath for 45 minutes at a temperature of 125 degrees. Ready pate cools in form for 1-2 hours.

28. 28

    red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel.

29. 29

    Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.