1. In a sauté pan, cook onion, tomato, and garlic over low heat. Add a bit of sugar and salt, to taste. Cook until soft but not browned and well reduced, about 20-30 minutes. It will become a sweet chutney.
2. Slice the apple in the thinnest slices possible, then cut into very fine Julienne.
3. Using a mandoline or deft hand, make thin lengthwise slices of carrot.
4. Curl the carrot around itself and set it on serving tray on its side, so that it has a void in the center. Fill the hole with tomato concassée.
5. Cut the monkfish liver into ¼ inch thick slices. Place them on triangle toasts. Intersperse carrot/tomato canapés with monkfish liver toasts.
6. Pass the canapés with cocktail napkins.
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