On a recent stroll around Borough Market I visited my usual fish monger, Furness, who have never disappointed me so far. Sometimes the guys behind the counter recognise my face and shave a few squid off the price.
And there they were sitting: two giant monkfish livers, each about 500g. I had never seen one before, but was immediately fascinated. They were unusually white for a liver, very firm judging by the look, and without any spots or other imperfections. At £6.80 per kg it seemed outrageously good value.
I took out my phone and started googling monkfish liver recipes. After a few minutes I had made up my mind: I was going to buy one of those two beauties, marinate and sear it as a starter.
INGREDIENTS (2 persons)
1 large monkfish liver (or 2 or 3 smaller ones, roughly 500g in total)
For the marinade:
Half a small bunch of parsley
Half a small bunch of thyme
2 sprigs of rosemary
Half a bulb of garlic
100ml lime juice
80g whole ginger root
2 hot chili peppers
INSTRUCTIONS (15m preparation, 6h marinading, 5m cooking)
For the marinade:
Clean all the vegetables.
Remove a few leaves of the parsley. Chop those bits. Store them separately for now.
Chop and squeeze the garlic, onion, and ginger root (peel the garlic & ginger before doing so).
Chop the chili peppers.
Add all ingredients into a Tupperware box, including the parsley, thyme, rosemary, lime juice, olive oil, and pepper.
The monkfish liver:
Cut out any imperfections like dark or damaged spots, if necessary, anything that is not white and firm.
Cut out the veins. This will take some effort. Take this part serious, as veins can be chewy and stringy.
Chop the liver up into bits slightly larger than bite-size.
Marinade the liver for at least 6 hours.
If you find the time, shake the Tupperware box wildly, turn it upside down, etc. a few times during the marinading process to distribute the marinade evenly and assist the process.
Searing the liver:
Use wet paper towels to wipe the marinade off the liver pieces.
Sear the liver in a medium hot pan for roughly 5mins on all sides.
Put the monkfish liver bits on slices of baguette. Sprinkle the parsley, some sea salt, and some pepper on top. Serve while still warm.
It tastes a bit like a fishy, slightly metallic, very refreshing foie gras. This might sound weird, when you read it, but actually does work very well when you eat it, trust me. As long as you like seafood and foie gras, that is, I guess.
Let me know how the recipe worked for you. Maybe you have ideas on how to enhance or change the recipe?