Guest Chef recipes

Pâté made of Anglerfish Liver with Caramelised Onions

Category: Appetizers

Preparation Time: 40 minutes

Ingredients for 5 portions:

  1. 200 gr. Anglerfish liver
  2. 75 gr. Fresh butter
  3. 10 gr. Gomasio Classic
  4. 3 gr. Fruit Pepper Forest Fruit
  5. 2 gr. Chives cut in rings
  6. 40-50 gr. Sweet & sour white onions
  7. 20 gr. Wild fig jam
  8. 25 gr. Aceto Balsamico di Modena
  9. 75 gr. Olive oil
  10. 2 thin slices of a Baguette Marseillaise
  11. 10 gr. Spice Oil smoked papprika – Jalapeno
  12. Balsamico vinegar pearls with raspberry flavor for decoration


  1. Wash the liver and balance it in hot water.
  2. After having already softened the butter, add it to the cutter or Thermomix along with the liver, the gomasio classic, the Fruit Pepper Forest Fruit  and the chives.
  3. Form the liver into a roll with the help of a baking sheet and place it in the fridge or the chiller.
  4. Cut the Sweet & sour white onions in half and pass them through a hot pan.
  5. With the immersion hand blender, mix the vinegar with the Wild fig jam
  6. Pour the oil litte by little until the sauce thickens.
  7. Spread the Spice Oil smoked papprika – Jalapeno on the bread slices.
  8. Place them in a preheated over at 180 degrees for 5 minutes.


Special thanks to the restaurant Marina Seafood Restaurant for their hospitality

Chef: Theodore Gavezos

Experience of 18 years with a specoalization to Seafood Restaurants

Since 2015 chef at Marina Seafood Restaurant (Chalkidiki)