Course: Starter
Servings: 4
Cook Time: 30 minutes

Ingredients:

• 250g fresh monkfish liver
• 1 large shallot, minced
• 4 tbsp vegetable stock
• 1 tbsp capers, rinsed and chopped
• Salt and freshly ground black pepper
• 4 tbsp dry white wine
• 2 tbsp creme fraiche

To serve: Wholewheat crackers or toasted crusty bread

Instructions:

1. Clean the monkfish liver carefully. Use the point of a sharp knife and your fingers to gently pull away the outer membrane and the inner veins. Don’t worry, the liver will tear into pieces and look very messy while you do this.
2. Cook the shallot with the vegetable stock, in a heavy saucepan over a low heat. You must not use any oil or butter to sauté the shallot as this will cause your liver pâté to curdle.
3. Add the capers and season with salt and pepper.
4. Add the liver and the white wine. Sauté for about 10 minutes, until the liver is cooked through and the wine has evaporated. When the liver is cooked it will be tender and beige or orangish in colour. Remove from the heat and leave to cool.
5. Blend the contents of the pan with the creme fraiche until silky smooth.
6. Spoon the pâté into small individual serving dishes and chill until needed.