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The young Chef from Provence, Patrice Noël has fallen under the spell of Monkfish Liver and has devised some astonishing ways to present it in a balanced way, by playing on its creamy texture and its rounded flavour, combining it with crunchy vegetables, black chocolate and vegetable and fruit compotes.
Savoury or sweet and sour preparations. Here, he presents some of his recipe ideas for you to try at home. And, of course, you can create your own canapés by combining Monkfish Liver with your own favorite ingredients!
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