Truffières de Rabasse

A Wave of Recipes

Canapés of Monkfish liver & Apple Compote

Canapés of Monkfish liver with Aspargus

Canapés of Monkfish liver with Vegetable & Truffle Spread

Canapés of Monkfish liver, Truffle & Brrom flower jelly, Raw apple

Canapés of Smoked Monkfish Liver & Mushrooms

Carpaccio of Monkfish Liver with Tomato, Truffle Juice, Ricotta Cheese

Composed Salad with Seafood and Canapés

Fresh Pasta with Monkfish Liver

Gratin Brandade with Truffle

Monkfish liver / Orange Passion

Monkfish Liver and Carrot tubes filled in with Tomato

Monkfish Liver Cappucino

Monkfish Liver Toasts with Passion Fruit

Monkfish Liver, Smoked Duck Breast and Chocolate

Ocean Tapas (Amuses gueules)

Oyster Tartare Amuses Bouches

Quiche with Salmon and Monkfish Liver

Tartare of Oysters on the Rocks with Lime Granite

Tectonic plates : Oysters Terrine & Fruit Chutney

Toasts of Monkfish Liver, Sea Cream, and Mango-Carrot Sauté

Canapés of Monkfish liver with Aspargus

For 20 coctail size canapés or 6 first course plates

The Market Basket:

Le foie de lotte

1 bocal de Foie de Lotte Truffières de Rabasse

1 botte d'asperges vertes
Une boule de pain de complet frais

The Recipes

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The Chef’s Tip : Pour donner encore plus de croquant à vos asperges, vous pouvez aussi juste les « blanchir » : plongez les dans de l'eau bouillante salée quelques minutes et plongez les dans un saladier rempli d'eau glacée (avec glaçons).