Monkfish Liver Terrine light and flavorful

1 Choose the freshest liver possible and ask your fishmonger to devein it, or do it yourself if needed.

2 Cook in seasoned court-bouillon for about 10 minutes, starting from the first slight tremors of the liquid.

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

4 Once cooled, slice it lengthwise into pieces about 2 cm thick and 5 cm long.

5 Layer the pieces in the terrine, scattering sprigs of dill between each layer.

6 Press down on the terrine contents to remove air, like you would with foie gras, and 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.