Recently I promised another liver recipe - this time in Berlin style.
I must say right away that I have met many variations of this dish, the main ingredients in it are the liver itself, onions and... sour apples.
The only difference is the seasonings that are used, additional ingredients - such as wine, port, and even calvados and balsamic vinegar, and the method of preparing the onion itself.
In some places it is offered to simply fry, and in some places - to glaze.
I like the second option, because it adds a slightly different flavor to the dishes and glazed with wine and with balsamic vinegar, the onion removes the taste of the liver itself very well, do it not so brightly pronounced.
So, we take:
- 300 grams of liver;
- One sour apple;
- One large onion;
- A little flour for breading;
- A couple of tablespoons of balsamic vinegar;
- A couple of tablespoons of red wine;
- A couple of spoons of port wine (red wine is desirable, but port can be excluded by replacing it with an additional spoonful of wine and a pinch of sugar or a little honey);
- Rosemary, thyme, parsley, salt and freshly ground black pepper - to taste
- A little butter for frying.
How we cook:
We thoroughly rinse the liver in icy running water, cut it into pieces, removing veins, films and everything else.
We clean the apple, remove the middle, cut into round or semicircular, or slices - as you prefer
Peel the onion, cut it on the floor or a quarter of the ring.
Dry the liver, add some salt, pepper, roll in flour and quickly fry in butter until a crust appears, then put it in an oven preheated to 100 degrees - reach.
While the liver is in the oven, fry the apples separately, remove them from the pan - for a while.
We send onions to a frying pan (also in a small amount of butter) and fry until a light brown crust appears. When it appears, first pour in the vinegar (balsamic), and mix. Evaporated - pour in wine - mix. if you have port, pour it in, stir it again, but do not evaporate it completely.
And if you don't use port, add another spoonful of red wine, stir, taste and, if it turns out too sour, straighten the taste with a little sugar or honey. Add rosemary, thyme, parsley, salt and black pepper at the very end.
After that, add apples to the onion, warm it up a little.
And then the liver is ready. We put it on plates along with onions and apples. You can - on top of the liver, you can - the liver on them, it can be like a sauce with a side dish - it all depends on your imagination.