Description
A delicacy of monkfish liver prepared in a traditional torchon style, resulting in a smooth and rich taste.
Ingredients
Scale
- 1 monkfish liver
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 teaspoon sugar
- 3 tablespoons Cognac
- 2 tablespoons heavy cream
- 1 piece of cheesecloth
Instructions
- Clean the monkfish liver and remove any membranes.
- Season the liver with salt, pepper, and sugar.
- Gently soak the liver in Cognac for 20 minutes.
- Wrap the seasoned liver in cheesecloth and shape it into a cylinder.
- Poach in simmering water for 20-25 minutes.
- Chill the torchon in the refrigerator for several hours before slicing.
Notes
- Serve with toasted bread and pickles for a traditional experience.
- Ensure the liver is fresh for best flavor.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 1g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 100mg