Haute Livermush Delight

Ingredients

In this Haute Cuisine adaptation, Livermush is transformed into a refined liver pâté, showcasing the elegance and sophistication of Haute Cuisine. The dish incorporates high-quality ingredients, delicate seasoning, and precise cooking techniques to create a luxurious and visually stunning presentation. We alse have the original recipe for Livermush, so you can check it out.

• 500g (1.1 lb) fresh pork liver 500g (1.1 lb) fresh pork liver
• 1 shallot, finely chopped 1 shallot, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons unsalted butter 2 tablespoons unsalted butter
• 1 tablespoon brandy 1 tablespoon brandy
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary leaves 1 teaspoon fresh rosemary leaves
• Salt and pepper to taste Salt and pepper to taste
• For the apple and fennel slaw: For the apple and fennel slaw:
• 1 apple, julienned 1 apple, julienned
• 1 small fennel bulb, thinly sliced 1 small fennel bulb, thinly sliced
• 2 tablespoons lemon juice 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil 1 tablespoon extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 6g
• Carbohydrates (total, sugars): 5g, 3g
• Protein: 25g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the pork liver under cold water and pat dry with paper towels. Remove any membranes or veins.
2. 2.
   In a skillet, melt the butter over medium heat. Add the shallot and garlic, and sauté until translucent.
3. 3.
   Add the pork liver to the skillet and cook until browned on all sides, about 5 minutes.
4. 4.
   Deglaze the skillet with brandy, scraping any browned bits from the bottom. Cook for an additional 2 minutes.
5. 5.
   Transfer the liver mixture to a food processor. Add thyme, rosemary, salt, and pepper. Process until smooth and creamy.
6. 6.
   Transfer the liver pâté to a mold or ramekins and refrigerate for at least 2 hours to set.
7. 7.
   In a bowl, combine the julienned apple, sliced fennel, lemon juice, olive oil, salt, and pepper. Toss to coat evenly.
8. 8.
   Remove the liver pâté from the refrigerator and unmold if necessary. Slice into portions.
9. 9.
   Heat a non-stick skillet over medium-high heat. Sear the liver pâté slices for 1-2 minutes on each side until golden brown and crispy.
10. 10.
    Serve the seared liver pâté slices with a generous portion of apple and fennel slaw.

Treat your ingredients with care...

• Pork liver — Ensure the liver is fresh and free from any unpleasant odor. Remove any membranes or veins before cooking.

Tips & Tricks

• For a more intense flavor, marinate the pork liver in brandy and herbs overnight before cooking.
• Serve the liver pâté with toasted brioche or crusty bread for an extra touch of luxury.
• Experiment with different herbs and spices to customize the flavor profile of the liver pâté.

Serving advice

Serve the Haute Livermush Delight as an elegant appetizer or as part of a sophisticated tasting menu. Pair it with a crisp white wine or a light-bodied red wine to complement the richness of the liver.

Presentation advice

Arrange the seared liver pâté slices on a pristine white plate, garnished with a sprig of fresh herbs. Place the apple and fennel slaw alongside the liver pâté for a vibrant and visually appealing presentation.