- Serves: 4
- 2 Duos of block of duck Foie Gras (4 x 40g)
- 600 g monkfish fillet
- 1 small courgette
- 1 carrot
- 1 egg
- 1 tablespoon flour
- A knob of butter
- Olive oil
- 10 cl fish stock base
- 5 cl fresh cream
- Sauce thickener
- To decorate: onion sprouts
Grate the courgette and carrot into a salad bowl, add the egg and flour and some salt and pepper. Mix well into a smooth paste, with no lumps.
Use two large tablespoons to shape 4 vegetable patties and then fry them in some oil in a frying pan. Remove the patties from the pan when they are nicely browned.
Cut the monkfish fillet into 4 equal parts, season with salt and pepper and pan-fry in olive oil.
Once the monkfish fillets are cooked through and browned, take them out of the pan and set aside on a plate.
In a saucepan, cook the cream, fish stock base and sauce thickener on a low heat.
Prepare the plates, placing a vegetable patty, then a fillet of monkfish on top and finishing with a slice of Foie Gras. Pass the plates briefly under the grill in the oven.
Finalise your presentation by putting a few onion sprouts on top of the Foie Gras and adding a little sauce.
To form nice round vegetable patties, cut them with a pastry cutter after they are cooked.
The monkfish can be replaced by cod.