Peel and finely chop the garlic. Pluck the parsley leaves from the stems, wash, pat dry and also chop finely. Peel and finely grate the apple. Wash anchovy fillet, dab dry and chop finely together with capers. Wash, clean and pat dry the chicken liver. Heat the olive oil in a pan and fry the liver and garlic for 2 minutes. Deglaze with white wine and let it steam for 5 minutes. Add the grated apple and sauté for another 3 minutes. Then stir in anchovy fillets, capers and parsley and season with salt and pepper. Finely puree the mixture with a hand blender and allow to cool.
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