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: […]
Marinated Monkfish Liver – A Recipe
