Monkfish Liver au Gratin with Crabmeat and Vegetables

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

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.

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