Signature Seasoning for Liver

Recipe for Preparing the Dish

Place 50 g of butter in a heated pan, add 2 tablespoons of oil, squeeze in the juice of 1 lemon, sprinkle 20 g of sugar, and bring to a simmer.
As the mixture begins to caramelize, add half of the seasoning blend and sauté for an additional 2–3 minutes.
Then add the chopped liver. For the first 3 minutes, caramelize it over high heat (it is important that the liver is dry so it does not release water).

Remove the pan from the heat and add fresh herbs:
150 g coriander, 50 g dill, 50 g parsley, 100 g basil, 2 cloves of garlic, 300 g red onion, along with pomegranate seeds and berries.