- 1/2 lb monkfish liver
- 1/2 small onion, diced
- 2 cloves garlic, diced
- 1 ladle unsalted chicken stock
- 1 ladle white wine
- 2 leaves fresh sage, chopped
- 1 sprig fresh thyme, plus more for garnish
- Salt and pepper
- 2 tablespoons of cream cheese
For the seaweed sauerkraut
- 2 heads of green cabbage, finely shredded
- 1 golden beetroot
- 2 tablespoons of salt
- 100g beet
- 100g dulse
- Clean the liver by removing as many of the veins as possible. Also remove the thin membrane that surrounds the whole liver. If not removed, these parts will toughen when cooked and detract from the silky smooth texture we’re looking for. This process will force you to tear up your liver but don't worry if it looks messy as we will be blending it in the end anyway.
- In a small saucepan, add your onion and garlic and cook over medium-low heat until translucent. Avoid adding oil or butter; it will cause separation in the final product. If your pan is looking too dry, add a bit of stock to prevent scorching.
- Reduce heat to low and add the monkfish liver, stock, wine, herbs, and salt and pepper to taste. Break the liver into chunks to help it cook more evenly. Simmer over a low heat for 10 minutes, or until the liver has cooked through. When done, it should look opaque and beige or orange in colour.
- Remove the woody thyme stems and transfer to a mini food processor. Add the cream cheese and process until smooth.
- For the seaweed sauerkraut, combine the cabbage and beetroot with salt and allow to sweat. Add the finely shredded dried seaweed mix. Press down firmly until liquid covers everything. Treat as you would sauerkraut and let it ‘relax’ before serving.
- Serve the paté with crackers or toasted sourdough and the sauerkraut on the side.
TIP: Keep your monkfish liver on ice until you’re ready to cook it - this prevents it from developing a fishy aroma.