Fresh Tagliatelle Pasta With Monkfish Liver


100 grams Monkfish Liver
10 cls crème fraiche


Cook the pasta al dente: Bring a large pot of salted water to the boil. Cook the pasta “al dente”, until the water comes to a boil again.
Drain and keep warm.
Make the monkfish liver cream: Lift half a monkfish liver out of its jar- use a fork to break it up in a terrine.
Mix in the cream and grind some pepper over it. No need add salt : monkfish liver is already salty.
Serve: Top the hot pasta with the monkfish liver sauce and savour its incomparably unctuous flavour.
French Gourmet suggests: Add a little Espelette pepper for a little kick.


Monkfish Liver is known by connoisseurs as the foie gras of the sea. The texture of Monkfish Liver is just as smooth as that of foie gras, yet with a delicious and delicate seafood and iodine flavour that will certainly surprise and delight.

Monkfish liver is prepared, cooked and preserved using artisan techniques; it is completely natural and free from additives, colouring agents or preservatives! Its lovely orangey colour comes from the "posh" diet of the monkfish, which consists in lobster, crab, fish and other crustaceans. All in all, Monkfish has great taste!


2.0 servings


Wednesday, December 8, 2010 - 5:47am

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