Terrine of Half-Cooked Duck Foie Gras and Monkfish

• 1 kilo of monkfish
• 200 g of semi-cooked duck or goose foie gras
• 100 g of carrots
• 35 cl of liquid fresh cream
• 2 eggs
• 10 cl of Champagne (or Crémant)
• 4 tablespoons of chopped chives
• 1 tablespoon chopped parsley
• 2 teaspoons of salt
• 1/2 teaspoon of pepper.

Preheat oven to 100°C.

Peel and dice the carrots. Plunge them into boiling salted water for 2 minutes. Drain and set aside.

Cut slices of semi-cooked foie gras 1 to 2 cm thick.

You can choose between duck or goose foie gras: it's up to you. As far as we are concerned, we think it is better to choose a semi-cooked duck foie gras because it has more character. It would be almost a shame to use a goose foie gras, renowned for its finesse, when the recipe will not highlight its qualities and on the contrary, requires more character.

Mix the monkfish with the eggs, liquid cream, salt and pepper. Add the Champagne, then the chives and carrots.

Cover the sides of a bowl or small molds with baking paper. Pour in the monkfish mixture.

Cover with slices of foie gras and press down.

Cover with the edges of the parchment paper.

Cook in a water bath at 100°C for 45 minutes.

Let cool and then place in refrigerator for 12 hours.

Turn out and cut into thick slices.

Decorate with sprigs of chives and parsley.