This monkfish liver recipe is also called the sea foie gras. It is a rare and fine gourmet product prepared in limited quantities every year in Brittany.

Tasting tip : to be tasted like a real foie gras, on toasts as an appetizer or as an entrée with a sweet white wine.

Composition : burbot liver and salt.

Cannery : La pointe de Penmarc'h

Origin : Douarnenez, Bretagne (France)

See all the products of "La pointe de Penmarc'h"