|
|
Canapés of Monkfish liver & Apple Compote
The marriage of cool-warm, sweet-acid stimulates the palate and will raise the eyebrows of your guests.
For 20 mini cocktail canapés or 6 first course plates
|
|
|
1 Jar Monkfish liver Truffières de Rabasse
Natural, Smoked, with Ginger, with Sauternes, or the one you prefer!
2 Apples
2 or 3 tablespoon of Brown Sugar
Bread for canapés
Seasalt "fleur de Sel" (optional) |
|
|
1. Select 1 Golden and 1 Reine de Reinettes apple. Peel and remove the core. Cut in 8 and throw into a pot over low heat with a bit of brown sugar.
2. Let cook for 10 minutes uncovered. Turn off the heat and let cool for a few minutes.
3. When it is warm, cut the canapés with the biscuit cutters and toast them. Lightly spread them with the apple compote.
4. Remove the Monkfish Liver from the fridge at the last moment. Slice the liver and then use the biscuit cutter to create the same size and shape as the toasts and place on top.
5. Serve immediately.
The Chef’s Tip : You can add a little bit of Fleur de Sel seasalt : it will enpower the combination of tastes !
A white Vouvray or Jurançon wine or even a Champagne will be the perfect accompaniement !
|
|
