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