1. Preheat the oven to 225°F (100°C)
2. Place the hazelnuts on a baking sheet and bake until the skins have loosened. Check often, and at first smell of toasted hazelnuts, remove them from the oven. Place in a kitchen towel, rub the skins off, and place the peeled nuts in the food processor. Pulse until you get a thick paste.
3. Wash and seed the tomatoes. Use a serrated knife to slice them thinly
4. Slice the monkfish liver the same size as the tomatoes. Alternating slices, arrange them around the plate.
5. Arrange a little dome with 2 tablespoons of Ricotta cheese in a corner of the plate. Put a teaspoon of the Hazelnut crème on top of the Ricotta.
6. Spray the Truffle Juice over the monkfish and tomatoes as a final touch.
The Chef’s Tip : This hazelnut paste brings out the sweetness of the monkfish liver and ricotta cheese.
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