Monkfish Liver Pâté

with Pickled Cherries

Chef Skylar Mosca of Sailor | Brooklyn

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Adapted by StarChefs  |  February 2025  |  Photo: Alexander Zeren

INGREDIENTS

Monkfish Liver Pâté:
12 grams kosher salt
3 grams pink salt
400 grams monkfish liver, cleaned
200 grams scallop
30 grams clarified butter
100 grams brunoised shallot
30 grams chopped garlic
150 grams white wine
350 grams diced butter
4 grams gelatin, bloomed

Pickled Cherries:
600 grams pitted cherries
140 grams distilled vinegar
130 grams granulated sugar
115 grams apple cider vinegar
20 grams kosher salt
4 pods allspice, toasted
4 black peppercorns, toasted
1 bay leaf
6 grams fresh tarragon

METHOD

For the Monkfish Liver Pâté:
Line a hotel pan with plastic wrap and grease with non-stick spray. Set aside. In a mixing bowl, combine salts. Add monkfish liver and scallops. Toss until evenly seasoned. Set aside. In a pan over medium heat, warm clarified butter. Add shallots and garlic. Sweat until alliums are soft and translucent. Deglaze pan with wine and reduce until au sec. Remove from heat and set aside. In a separate pan over medium heat, cook monkfish until medium doneness. Remove from pan. Add scallops to pan and cook until medium doneness. Transfer cooked monkfish, scallops, and shallot mixture to a Vitamix Commercial blender. Blend on high speed until smooth. Let cool slightly, then stir in butter and bloomed gelatin. Once combined, pass through a strainer and pour into prepared hotel pan. Cover with plastic wrap and refrigerate overnight.

For the Pickled Cherries:
Place cherries in a nonreactive container and set aside. In a pot over medium-high heat, combine vinegars, sugar, salt, toasted spices, bay leaf, and 350 grams water. Bring mixture to a boil. Remove from heat and stir in tarragon. Pour mixture over cherries and let sit for 2 hours at room temperature.

To Assemble and Serve:
Slice Monkfish Liver Pâté into desired portion size. Transfer to a serving plate and top with desired amount of Pickled Cherries.

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