Baked Monkfish Liver with Raspberries and Peanuts

Preparation info
  • Serves


    • Difficulty


Appears in
Umami: Unlocking the Secrets of the Fifth Taste

By Ole Mouritsen

Published 2014

  • About


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


  1. 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