Monkfish Liver Torchon Recipe

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.

Monkfish Liver Torchon / Chef Chris Colburn

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.

Monkfish Liver Torchon / Chef Chris Colburn
The final product tasted nice but I didn’t roll the torchon tight enough. Make sure the livers are at room temp, I rolled mine straight from the cooler. No bueno.


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 / Chef Chris Colburn

Monkfish Liver Torchon, Pineapple Fondue, Nước Mắm Caramel, Pickled Vegetables.

Monkfish Liver Torchon with Pineapple Fondue, Vietnamese Caramel, and Pickled Vegetables / Chef Chris Colburn

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