Name: Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar
Yield: Makes 4 servings
Cuisine: American
Ingredients: 2 Granny Smith apples (about 495 grams); 3.5 grams powdered gelatin; 10 grams granulated sugar; 10 grams lemon juice; 56 grams Caspian Sea ossetra caviar (Sources); 2 gelatin sheets, 2 grams each, soaked in cold water to soften; 61.3 grams kosher salt, plus extra for seasoning; 1 small monkfish liver (about 380 grams); 8 grams freshly ground white pepper, plus extra for seasoning; 23.3 grams Hobbs’ Curing Salt (Sources); 1.25 grams ascorbic acid; 2 to 3 Granny Smith apples (450 grams); 1 kilogram water, cold; 8 grams granulated sugar

Preparation info

Makes
4
servings

Difficulty
Complex

Appears in

Under Pressure

By Thomas Keller

Published 2008

About

Ingredients

Apple Jelly

1.25 grams ascorbic acid
2 to 3 Granny Smith apples (450 grams)

Method

The texture of the monkfish liver is the real highlight of this dish. Although the liver is often compared with foie gras, it is light and creamy and less dense. Here it’s rolled like a traditional foie gras torchon after being cured in a brine and cooked gently sous vide, resulting in a very mild, delicious taste. The cure draws out impurities and blood and enhances the color and flavor.