Description
A luxurious and rich dish made from monkfish liver, perfect for special occasions.
Ingredients
Scale
- 1 pound monkfish liver
- 1 teaspoon kosher salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon ground nutmeg
- 1/4 cup dry white wine
- 2 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 1 bay leaf
- 1 sprig of thyme
- 1 tablespoon of lemon juice
Instructions
- Clean the monkfish liver and remove any membranes.
- In a bowl, combine the liver, salt, pepper, nutmeg, and white wine.
- Purge the mixture in a vacuum-sealed bag and cook sous-vide at 140°F for 45 minutes.
- Once cooked, cool the liver in an ice bath and then blend with butter and cream until smooth.
- Season with bay leaf, thyme, and lemon juice, strain through a fine mesh sieve.
- Pour the mixture into a mold and refrigerate until set.
Notes
- Serve with toasted brioche or crackers.
- This dish can be made a day in advance for better flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: appetizer
- Method: sous-vide
- Cuisine: French
Nutrition
- Serving Size: 2 ounces
- Calories: 250
- Sugar: 0g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 80mg