1. In a deep mixing bowl, whip the cream with the Monkfish Liver. Keep chilled until the last minute.
2. Cut the mango and carrot into 1/4-inch dice or matchsticks.
3. Arrange on each plate: toasts, 3 slices of Monkfish Liver, the diced mango and carrot. Place the whipped cream in Chinese soup spoons and set on the plate.
The Chef’s Tip : Make your plate different by decorating with fresh edible flowers.
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