Monkfish Liver au Gratin with Crabmeat and Vegetables

Name: Monkfish Liver au Gratin with Crabmeat and Vegetables
Yield: Serves 4
Cuisine: Japan
Ingredients: 150 g (5¼ oz) crabmeat; 1 small chile pepper; 1 Tbsp puréed tomato; olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; 1 small sprig fresh dill, chopped; 2 egg yolks; 100 g (3¼ oz) eggplant; 100 g (3¼ oz) red bell peppers; 100 g (3¼ oz) porcini mushrooms; 100 g (3¼ oz) ripe tomatoes; ¼ tsp fennel seeds; 2 shallots; 1 large clove garlic, puréed; 100 g (3¼ oz) celery; baked tomatoes and dried olives, for garnish; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; baked tomatoes and dried olives, for garnish; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; 8 small pieces grilled bread or brioche; 8 small pieces grilled bread or brioche; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; salsa verde from basil, sage, parsley, anchovies, capers, and olive oil; 250 g (½ lb) monkfish liver, presoaked in milk for 12 hours; 250 g (½ lb) monkfish liver, presoaked in milk for 12 hours; 500 g (about 1 lb) vegetables, as follows:

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

It is best to presoak the liver under refrigeration for 12–30 hours to remove some of its bitter taste. This can be done in a 3 percent salt brine or, even better, in milk, which seems to be more effective. Next, the liver needs to be tidied up by removing the blood vessels.

Ingredients

250 g (½ lb) monkfish liver, presoaked in milk for 12 hours
500 g (about <

Asia
Japan
Main course
Starter

Method

Finely dice the monkfish liver together with the vegetables, puréed garlic, chile pepper, shallots, fennel seeds, puréed tomato, and chile pepper to make a coarse brunoise. Heat some olive oil in a large skillet over medium heat and cook the mixture, stirring constantly, until it has a uniform consistency.
Remove from the heat, allow to cool, and put thr