Monkfish liver, delicious

Desserts

Monkfish liver is a part of fish that was not very well known in Spain, although lately and thanks to the influence we have from Japanese cuisine, it is having a great acceptance for the great flavor it confers on the palate. Have you ever tried monkfish liver?

You could say that it has a texture similar to that of other livers, well maybe it is somewhat more oily. The Japanese boil this liver wrapped in plastic wrap, in this way the water does not penetrate inside the meat, then they let it cool in the fridge and cut it into small cubes.

They prepare it in several ways, although this one that we are explaining is perhaps one of the tastiest. The liver is accompanied by a sauce that they prepare based on chopped leek, lemon juice, soy sauce and grated turnip, the combination is really rich. But back to the subject, if you want to try this delicacy and ask for it at the fishmonger, remember that you can cook it in the same way that you would cook a duck liver. You can make a large number of gastronomic preparations, grilled with a reduction of Modena vinegar, sautéed with grapes or you can even use it to give a great flavor to a soup.

In the blog of Encantadísimo you can find out the opinion that the author has regarding monkfish liver. It is certainly also a good gourmet.

More information | Delighted

Share Monkfish liver, delicious

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Topics
  • Ingredients and Food
  • Gastronomic culture
  • Snuff

Share

  • Facebook
  • Twitter
  • Flipboard
  • E-mail
Tags:  Desserts Selection Recipes 

Interesting Articles

add