1. In a sauté pan, sweat the minced fresh oysters (or other mushrooms) without any oil or butter.
2. Don’t overcook, but leave them crunchy.
3. Cut the slices of bread in half and toast them.
4. Top the toasts with the slices of Monkfish Liver.
5. Top with mushrooms and a pinch of Fleur de Sel.
The Chef’s Tip : We use a traditional smoking room to prepare our smoked monkfish livers. This is why you will find a natural and refined taste of smoke and wood in this recipe.
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