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For
the Monkish Liver
Soak
monkfish liver overnight in milk.
Discard milk and dry with paper towels.
Season with salt and pepper. Roll
up tightly in plastic wrap. Put in
freezer for 20 minutes to firm up
then vacuum pack. Sous vide for 60
minutes at 140F or longer depending
on thickness of protein. After cooking
remove from bag. Grind dried Shitakes
and a small amound of panko in a coffee
grinder. Roll the liver in the coarse
powder then saute with duck fat rolling
the cylinder to get an even crust.
Slice
monkfish livers into rounds and place
on a small bed of greens. Garnish
with sauteed shitake mushrooms and
some duck cracklings.
Dried
Shitake Mushrooms
Thinly
slice Shitakes and put on Parchment
paper. Dry in over at 200F till crisp
and powders to touch.
Ponzu
Mayannaise
3 Tbl Mayonnaise
1 Tbl Ponzu
1/2 tsp or more to taste
Srirachi hot chili sauce
See
also: Monkfish
Liver Salad with Saute Scallops, Squid and
Monkfish
See
also: How
to Make Duck Fat
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