Often referred to as “the foie gras of the sea,” monkfish liver is rarely seen outside of Japanese cuisine where it is known as “ankimo.” I’m a huge fan of traditional foie gras and would never compare the two, but they can be prepared in a similar fashion.
While the traditional way to serve ankimo is to steam it whole, I prefer to use the traditional French method, au torchon.
After soaking the livers in milk overnight, I season with salt and mirin, and allow to sit for 2 hours. Next, rinse the livers with cold water, pat dry, then remove the veins and connective tissue.
Wrap the livers in cheesecloth and roll into a cylinder. Tie each end of the cylinder with butchers twine, then place back into the refrigerator and rest for 2 hours.
Next, poach the torchon in simmering milk seasoned with lemongrass for 10 minutes. Place the torchon in ice water until cool, then refrigerate, slice, and serve.
NOTE: Make sure you allow the liver to come to room temp before you roll the torchon. I rolled mine straight from the cooler and the final product wasn’t tight enough.
Monkfish Liver Torchon, Pineapple Fondue, Nước Mắm Caramel, Pickled Vegetables.
Chef Chris Colburn 