Torchon of Monkfish Liver with Green Apple Jelly and Ossetra Caviar

Apple Jelly

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

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.