Monkfish Liver au Gratin with Crabmeat and Vegetables

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

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.


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


  1. 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.
  2. Remove from the heat, allow to cool, and put thr