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Monkfish Liver Toasts with Passion Fruit
Serves 6 plates or 20 minis cocktail canapés
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1 jar Monkfish liver Truffieres de Rabasse
4 fresh passion fruits
¼ cup (50g) sugar
½ cup (100ml) water
2 leaves gelatin, softened in cool water for 15 minutes or Agar-Agar powder
Thin-sliced bread, toasted
2 small zucchini
Zest of 1 lemon |
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1. Top warm toasts with slices of chilled monkfish liver.
2. Peel the zucchini and cut into 1/8-inch dice. Dice the lemon zest the same size. Scatter zucchini and lemon over the monkfish.
3. Passion fruit mini jellies (optional) to be prepared the day before.
Split open the fruits and remove the pulp. Mix it with the sugar, water, and softened gelatin.
Place in a shallow dish in the refrigerator.
Unmold 2 mini-gelees and place them on the plate.
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