Description
A luxurious French delicacy made from monkfish liver, typically served as a pâté with toast or crackers.
Ingredients
Scale
- 1 pound monkfish liver
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup white wine
- 1 tablespoon heavy cream
- 1 tablespoon butter
Instructions
- Clean the monkfish liver and remove any veins.
- In a bowl, season the liver with salt and pepper.
- Add white wine and let it marinate for 30 minutes.
- Blend the liver mixture until smooth.
- Transfer to a mold and chill until set.
Notes
- Serve with toasted bread or crackers.
- This dish can be prepared in advance and kept refrigerated.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer
- Method: Chilled
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 0g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 70mg
Keywords: monkfish, liver, torchon, pâté, French cuisine