A recipe from the Compagnie Bretonne! Very nice idea to eat foie gras from the sea!<\/p>\n
Ingredients<\/strong> 4 Amandine potatoes<\/p>\n 8 raspberries<\/p>\n 1 tin of monkfish liver<\/p>\n Preparation<\/strong> Cut the potatoes into slices about 1 cm thick and cook them for about ten minutes.<\/p>\n Leave to cool....Display slices of monkfish liver on the potatoes and decorate with the raspberries.<\/p>\n <\/p>","protected":false},"excerpt":{"rendered":" A recipe from the Compagnie Bretonne! A very nice idea for eating foie gras from a...<\/p>","protected":false},"author":8,"featured_media":753,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[19],"tags":[169,251,252,253,254,256,257,258,163,167],"class_list":["post-751","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","tag-aperitif-breton","tag-conserverie-bretonne","tag-conserverie-de-poissons","tag-kerbriant","tag-la-compagnie-bretonne","tag-poisson","tag-lotte","tag-foie-de-lotte","tag-producteurs-locaux","tag-algues-bretonnes"],"acf":[],"yoast_head":"\n