The monkfish liver is considered the “foie gras of the sea”,
its texture is close to that of duck that we usually consume.
For 4 people: 1 jar of monkfish liver confit, 1 green salad, 1 cucumber, 1 tray of cherry tomatoes (red and yellow), 1 pink grapefruit, 3 tablespoons of olive oil and cedrat, 2 tablespoons of vinegar 6 spices, Camargue flower salt, pepper, pink berries and fresh chives.
Clean and dry the salad leaves. Chop them and place them on the bottom of 4 plates. Cut the cucumber into small dice, the cherry tomatoes in half and spread all over the salad.
Peel and recover the grapefruit supremes, being careful to remove the white and bitter skin.
Prepare the vinaigrette in a bowl by whisking the olive oil and cedrats, vinegar 6 spices, Camargue flower salt, pepper and spread the sauce over the salad.
Cut the monkfish liver confit into slices, add on the plates, chopped chives and pink berries.
Serve without waiting.
