Recipe: Monkfish Liver Terrine

Name: Terrine de foie de lotte
Prep time: 10 min
Cook time: 10 min
Total time: 1700 min
Yield: 4 portions
Ingredients: un foie de lotte de 300/400 g.un sachet de court bouillon.un petit bouquet d'aneth.huile d'olivesel fin, poivre.fleur de selvinaigre de vinpain toasté

By Bidule ★ ★ ★ ★ ★ 4.8/5 (13 reviews) Starters

Prep 10 min

Cook 10 min

Rest 28h

Total 28h20

Servings 4 serv.

Ingredients for 4 servings

one monkfish liver of 300/400 g.
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.

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