Ankimo

Monkfish liver with daikon, caviar, chives and shiso leaf in ponzu sauce.

The smaller plating is pretty, but I was still hungry, so I put more of everything on a bigger deeper plate and ate it all.

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Comments

robert.c.brown15

Monkfish Liver! Is this something new? I mean I never heard of it until yesterday when I was looking into the Benu Cookbook. Then Dominique Crenn tweeted a dish of hers that used it. I need to look into this!

Theo_129732

Traditionally a Japanese thing I think. You can order it online to be fedexed. Mine was already shaped and steamed, so all I had to do was defrost and slice. It doesn't seem too hard to cook though.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

This is probably like nothing you have ever had...its amazing. Its been around a long time in sushi bars served numerous ways. You can cook yourself quite easily, skin and devein it. Soak in milk for 4 hours. Remove, then rinsed and brined in a solution of water/sake/mirin at a 5:3:1 ratio, with salt added at 3% of total weight, for 8 hours. The drained livers are compressed and rolled into a cylinder (like CS Chicken roulade and cooked SV fro 30 mins at 65C. For best flavor chill overnight. (old recipe from some where. Ordering some now....

robert.c.brown15

Bookmarking this. Thank you!