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Ankimo

Theo_129732

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

Bookmarking this. Thank you!

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....

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.

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!