Baked Monkfish Liver with Raspberries and Peanuts

Name: Baked Monkfish Liver with Raspberries and Peanuts
Yield: Serves 4
Cuisine: Japan
Ingredients: 200 g (7 oz) monkfish liver, presoaked in milk for 12 hours; salt and freshly ground black pepper; 2 Tbsp puréed tomato; 2 Tbsp salted peanuts; 4 Tbsp raspberry balsamic vinegar; 2 anchovy fillets in oil; 75 g (2¾ oz) fresh raspberries; small croutons; 50 g (1¾ oz) fresh raspberries; 50 g (1¾ oz) chopped shallots; ¼ to ½ fennel bulb; ¼ garlic clove, chopped; 2 Tbsp roasted salted peanuts; 4–8 lovage leaves, chopped; 2 eggs; a little sugar; pinch of cayenne

Preparation info

Serves
4

Difficulty
Easy

Appears in

Umami

By Ole Mouritsen and Klavs Styrbæk

Published 2014

About

Ingredients

200 g (7 oz) monkfish liver, presoaked in milk for 12 hours
2 eggs

Asia
Japan
Starter
Main course
Spicy

Method

Preheat the oven to 120°C (250°F). Blend the liver, eggs, lovage, shallots, anchovies, tomato puree, garlic, sugar, and cayenne, season well with salt and black pepper, put the mixture through a sieve to remove any lumps, and pour into 8 small molds greased with