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saute'ing monkfish liver (think sauteed foie gras) HELP!

  • d

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?

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  1. Here's a decent website that details how to prepare monkfish liver.

    Link: http://veenet.value.net/~mpn/cookery/...

    16 Replies
    1. re: Eric Eto

      the link looks like it pertains to steaming at about 35 minutes/lb. Unfortunately, I need to know what it takes to pan sautee the item.

      1. re: drew

        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.

        1. 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...

          Link: http://www.bistrodraw.com

          1. re: galleygirl

            Eric/Galley -
            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?

            1. re: drew

              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..

              Link: http://www.bistrodraw.com

              1. re: galleygirl

                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...

                1. re: drew

                  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....

                  Link: http://www.mouthfulsfood.com/forums/i...

                  1. re: galleygirl

                    Galley -
                    Bad news. Whole Foods just told me that they won't be
                    able to deliver on my order. Could you ask 9Lives
                    the name of the store where he got his monkfish liver
                    from? Thanks in advance.

                    1. re: drew

                      In Boston, monkfish liver is available most Saturdays,(in season) from 9-3 at Sea To You, on Northern Ave, on the fish pier.

                      Link: http://www.bistrodraw.com

          2. 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.

            1. 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:

              Dan Logcher
              Usenet poster

              Posts: n/a
              Default
              Macrakis wrote:

              >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
              raw consumption?

              --
              Dan

              Link: http://www.foodbanter.com/showthread....

              1. re: drew

                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

                1. re: Phil

                  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?

                  1. re: drew

                    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...

                    1. re: phil

                      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?

          3. re: Eric Eto

            Thanks so much for posting this link. I only just recently discovered how delish ankimo is and I'd love to try preparing it at home.