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

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, mirin, and pink peppercorns and allow to sit for 2 hours.  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

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.

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s