Monkfish liver

Publiée le 21/07/2015



  • 4 small monkfish livers
  • 2 tablespoons lemon flaxseed oil
  • A garlic clove
  • A pinch of Espelette pepper
  • A tablespoon low-fat cream
  • A few sprigs of parsley
  • Some lime zest

First fry the livers in the pan with the garlic and chili, cook immediately after throwing the juice.

Place the livers in a blender add the cream and parsley, salt and pepper, and mix until a smooth paste. Add end flaxseed oil.

Place in a bowl, grate lemon zest on top and refrigerate.

At the end, your guests spread this terrine on toast.

Good tasting !

Saint Aubin Blanc, cuvée Remilly Pierre Yves Colin 2011 (

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