Monkfish Liver Pâté
Monte Rome, the owner of Intershell, created this unique monkfish liver pâté recipe. Inspired by his Jewish and French culinary background, this elegant yet incredibly simple dish is perfect for pescatarians. The star of the show, the monkfish liver, is cooked in a Japanese style, but it transforms beautifully into a rich, decadent pâté. With just a handful of ingredients, you can make a flavorful appetizer that's sure to impress your guests.
Ingredients
- 5 Oz Cooked Monkfish Liver
- Hard Boiled Egg – 1/2 Egg
- Raw Onion - Scant - 1/4 cup
- Shortening - 1 tbsp. (‘Smart Balance’ or your favorite buttery spread)
- Salt & Pepper - To taste
- Crackers of your choice (Matzo or plain salted crackers)
Preparation
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In a chopping bowl or food processor, chop the onion to ‘course’, add the egg, and chop both together until ‘fine’.
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Remove the monkfish liver from the packaging and put it into a food processor. Blend all ingredients until the ingredients are well blended, but a little course. Chill the mixture for 1 hour.
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Turn out the mixture onto a plate for shaping, or into a bowl for serving.
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Serve with your favorite cracker & enjoy!
