saute'ing monkfish liver (think sauteed foie gras) HELP!
- drew Jan 18, 2005 02:59 PM
Does one prepare sautee'd monkfish liver like sauteed
foie gras? Do I slice it up the same way as foie gras
before I sautee it? Do I cook it for about the same
amount of time (or longer?). What I'm trying to do is variation of the sea eel/foie gras dish in Nobu's cookbook, but using monkfish liver instead.
Anyone have any ideas?
Then I think you'll first have to steam it, then sautee it. Raw monkfish liver seems too delicate to sautee, or else you might end up with a mash. The veins should be removed so they don't end up being chewy strands in the final product. Also, marinating in sake is a vital step to minimize any funkiness.
re: Eric Eto
Actually, I love that website, and I've often prepared ankimo that way, (about 30 minutes, tho) but it's not necessary to steam ankimo before sauteeing...One of my friends, out of email contact just now, sauteed some last weekend...he tried to sear it like foie gras, in a cast iron pan, but it stuck. He said it worked better to sear it with butter, giving it a nice. GBD coating..;)
i don't know how long, tho...Exoeriment on times, you'll kow...
Thanks so much for the advice. (1) Eric - I think I will
take your advice about marinating it in sake and removing
the veins (I was going to devein it in any event, but I
think you're right about using the sake to remove any
funkiness).(2) Galley, I was going to use something
like canola or tea oil to sautee it; do you remember
offhand how long it took your friend to sear the ankimo?
Prob'ly a little last now, but I just spoke to 9Lives, he who sauteed the ankimo...he did do the basic sake soak and vein removal, then cut it into 1/4" slices and sauteed in butter....he said his was almost overcooked, so he would start with 2 or 3 min on each side..And he said don't steam it first, because that would be like cooking it twice, and making it quite overdone....Hope it went well for you..
Hi Galley -
Thanks for the info; I haven't done it yet, since I'm waiting for Whole Foods to get me my ankimo shipment on 5 Feb 05. It's interesting that 9Lives used a 1/4" thick cut - I got the impression that foie gras like cuts were closer to 3/4"; so maybe in that way the 2->3 min/side might actually still work. Will let everyone know how the experiment turned out. BTW: Ming Tsai (Blue Ginger/East Meets West/Simply Ming) has a foie gras/mushroom shu mai recipe which I'm also planning to adapt for ankimo...
Well, I thought it sounded thin, myself, but I was on my cell phone..;)
When I buy it, ankimo is pretty cheap, and you can only eat so much of it, so using a little to experiment shouldn't set you back too much. OTOH, I usually don't buy mine at Whole foods...:D
Anyway, here's a recent thread from mouthfuls, that talks about some different ankimo preps, including the saute job by 9Lives....
re: Eric Eto
I concur with prepping and steaming first. The shape of a raw monkfish liver is also all wrong compared to they typical oval slice of sauteed foie gras.
The other thing is that I've noticed that most places that serve a sauteed slice of foie gras start out with cooked and preserved foie gras. They key here is to just heat the liver through. Otherwise, the fat will render out quickly and ruin the dish.
re: Eric Eto
Thanks to everyone who chimed in. Eric - I think I
owe you an apology. I will take your advice and
steam the ankimo first and then quickly sear slices
for my recipe. Turns out, unless your ankimo liver is
pristine, it may contain parasites that you'd want to
destroy. So the steaming for 35+ minutes will
probably do the trick. Here's what I found:
>I got ankimo and shirako at "Sea to You", the sushi fish market on
>Fish Pier for $4/lb. (Note that they are only open for retail sales
>9am-3pm on Saturday.)
Thanks for the info. I've been there once for sushi fixings for a course,
and have yet to return for my own needs.
>Ankimo was fabulous -- I cleaned it, marinated it in port, cognac, salt,
>and pepper (like foie gras) and poached it wrapped in a sausage shape in
>plastic wrap and aluminum foil. While cleaning it, I did notice a couple
>of parasites. Since I cooked it to 170 F internal temperature, I trust
>than any remaining ones were killed.
The stuff they sell at Kotobukiya is already cleaned, which would explain
the $10/lb cost. How difficult was cleaning it? And what did the parasites
look like? I wouldn't be concerned since ankimo is cooked throughout.
>The shirako I deep-fried tempura-style -- came out quite well, though
>several guests were too squeamish to try it.
Chickens! Did you tell them beforehand what is was? So was it suitable for
Not sauteing but i work at a 4 star french restaurant... we do it completly differently...... first clean off the liver... for blood or whatever...cut the vein off lay it out... look for worms... cut legnth wise.. like fully butterflying... look inside for more worms or spots .. remover with tweezers.... i then score the liver a pit to look for more worms but also to give a bigger surface for seasoning... pretty good seasoning with fleur de sel.. and bl pepper.... then a very generous ammount of brandy.. and lillet.. a fortified white wine.... lay between to parchement half sheet trays and let marinate for an hour or so.... take them out and lay plastic and foil.. roll into tube and i steam it for 22 min .... let cool.. and slice about a 3/4 inch off and serve with some truffled whitefish caviar.... good.. you may take my advice.. but im gettin sick of it any alternative ideas or ingredients that match well... please thanks
Thanks phil - good to hear alternative prep techniques
and confirmation, re: worms. I was going to replace
the foie gras in Nobu's eel/foie gras (when I was at
Matsuhisa's, it was Chilean Sea bass) with sweet sauce
(the recipe is in Nobu's cookbook).
As I mentioned, I also wanted to modify Ming Tsai's
foie gras shumai with the monkfish liver.
Phil - one other question, how pervasive were the worms
in the monkfish liver? Were they deep into the organ?
Worms... No not really... they hide on the outter surface and are pretty visible.. usually in the sahpe of a circle... tweezers will take um right out.... but this is one of the reasons i butterfly the liver and score the liver... sometimes there tricky to find... im sick of monkfish liver i had to roll 30 roulades for valintines day today... under a pound each.... lots o worms...
thanks much for the info. Sorry to hear you got hammered
with 30 monkfish roulades. I could see why you're sick
of the ingredient. One of the quick question. You
mentioned butterflying the livers. Butterflying each
lobe? Butterflying from the outside or from the inside
of the lobe?
By the way - anyone know if it is possible to freeze this
ingredient or at the very least how long this ingredient
can be refridgerated before cooking?