This is a classic German dish from Berlin, which is where the garnish name “Berlin style liver” comes from. Originally this dish called for a calf’s liver, however we decided to recreate it with wild boar liver and hemp leaves.
Ingredients for 2 servings:
- Wild boar liver 2 x 120g
- double-grain spelt flour + 20% hemp seed flour
- 2 large apples
- 2 medium onions
- 1 clove of garlic
- 2 sprigs thyme
- salt, pepper,
- some white sugar
- clarified butter for frying
- sunflower oil for frying
- The boar liver is patted dry and floured with the mixture of spelt flour and 20% hemp seed flour, tapping off the excess flour.
- The apples are peeled, one apple is cut into 4-6 slices with equal thickness, the other apple is taken for the apple pearls decoration. Lemon water helps to prevent the apple from turning brown.
- To serve, the apple slices, along with a sprig of thyme and some clarified butter, are sautéed on both sides over medium heat and lightly caramelized with a little sugar towards the end.
- Cut the onions into thick, even rings and sauté them in a hot pan with sunflower oil, first on high heat and then let them stew on medium heat until they are uniformly golden brown. Finally, season with salt.
- The wild boar liver is now seared on both sides in a hot pan with clarified butter and then left to cook in the oven at 160°c. Depending on the thickness, this takes about 3-6 minutes. The core temperature of the liver should be 58°c.
- Liver should always be salted after searing, otherwise it can easily become tough.
- 800 g potatoes -floury boiling
- 200 ml cream
- 40 g hemp butter
- 50g hemp leaves
- about 80-10 ml olive oil
- grated parmesan cheese
- To begin, chop the hemp leaves into small pieces and blend them together with the olive oil with a hand blender to make a fine cream.
- Potatoes are peeled and boiled in salted water until soft, then pressed with a potato ricer or a fine masher until creamy.
- Now the potato mixture is mixed with cream and hemp leaf cream and butter.
- Instead of hemp butter, you can of course replace it with canna-butter.
- Just before serving, the hemp mash is seasoned with Parmesan, but if the heat is too high, the cheese will melt quickly.
- We dressed our version of the Berlin classic with port shallots, and Pastis apple pearls.
- Slowly cook the apple pearls in a broth of Pastis, sugar, salt, and some thyme until al dente.
- For the port wine shallots, halved and cleaned shallots were caramelized and deglazed with port wine.