Liver pate with beef brains and caramelize red bilberry
 
 
Recipe type: Appetizer
Ingredients
  • Beef brains - 280 g
  • Duck liver - 270g
  • Raw smoked bacon - 75g
  • Onion - 50 g
  • Butter - 50 g
  • Toast bread - 60 g
  • Cream 30% - 150 g
  • Egg - 2 pcs
  • Cognac -30 ml
  • Nutmeg
  • Anchovies
  • Ground pepper
Caramelize red bilberry
  • red bilberry - 150 g
  • Red wine - 100 ml
  • Sugar - 80 g
  • Cinnamon
  • For decoration
  • Baguette - 100 g
  • Flowers
  • Micro green
Instructions
  1. Remove the foil from the liver and brain.
  2. Bacon and onion we shall cut in small cubes and fry in butter for 2-3 minutes.
  3. Add the liver and brain, fry for 1-2 minutes on all sides.
  4. Cut toast bread in cubes. Put in a blender the liver and brain. Beat.
  5. Add the bread, cream, cognac, eggs, nutmeg, anchovy and beat until it will be creamy.
  6. 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.
  7. red bilberry soaked in wine for 1 hour, add sugar and cooked to caramel.
  8. Ready liver pate cut into pieces, put on a plate, add baguette chips and cranberries.
Recipe by Food'n'chef at https://old.foodnchef.com/pashtet-iz-govyazhix-mozgov-utinoj-pecheni-i-karamelizirovannoj-brusnikoj/