Recipe: Monkfish Liver Terrine

Name: Monkfish Liver Terrine
Prep time: 10 min
Cook time: 10 min
Total time: 1700 min
Yield: 4 servings
Ingredients: one monkfish liver of 300/400 g (14 oz).; one packet of court bouillon.; a small bunch of dill.; olive oil; fine salt, pepper.; fleur de sel; wine vinegar; toasted bread

By Bidule 4.8/5 (13 reviews) · 🍳 6 made it

Prep 10 min

Cook 10 min

Rest 28h

Total 28h20

Servings 4 serv.

Ingredients for 4 servings

Adjust for

servings

one monkfish liver of 300/400 g (14 oz).
one packet of court bouillon.
a small bunch of dill.
olive oil
fine salt, pepper.
fleur de sel
wine vinegar
toasted bread

Step-by-step directions

1 Choose a very fresh liver, ask the fishmonger to "devein" it (otherwise you will have to do it yourself).

2 Cook in court bouillon, approximately 10 minutes from the first tremors.

3 When the liver is still warm (beware it tends to oxidize as it cools) rub it with olive oil, fine salt and freshly ground pepper.

4 Once cooled, cut it lengthwise to obtain pieces of approximately 2 cm thick and 5 cm long.

5 Arrange them in the terrine, sprinkle dill sprigs between each layer.

6 Press the contents of the terrine to remove air (as for foie gras) place a weight on top for 4 hours.

7 Trim with the remaining dill, cover with olive oil, and let rest in the refrigerator for at least 24 hours.

8 Serve with a pinch of fleur de sel, a drizzle of wine vinegar and a slice of toasted bread.

Chef Patrick's Comment

Excellent recipe because made with a rare product, monkfish liver, a very prized dish since the 18th century. Poets have even written odes to it: "For a monkfish liver a woman would lose her skirt" and another "For a monkfish liver a woman would lose her petticoat". I have also done research on this product and made a preparation in the same manner as the Bresse recipe for the cake of pale livers.