I recently saw some fresh monkfish liver at the grocery store, which caught my eye! Monkfish liver is often compared to sea urchin as well as foie gras. It’s salty, briny, and earthy, just like the sea! I decided to pair the creamy flavor of the sea with some well marbled beef, with both glazed in a simple ponzu sauce.
Zabuton American wagyu beef sliced, Cooked Monkfish liver, chives, garlic
Add sliced beef with chopped chives
Add thinly sliced garlic, and a little bit of ponzu (soy sauce, rice wine vinegar, lemon juice) mix well
sear quickly in a wok
Marinate the monkfish liver in ponzu
add some of the liver in with yogurt for a sauce
mixing ingredients together
I plated the dish with the beef slices at the bottom, topped with the marinated monkfish liver pieces and the creamy monkfish liver sauce, complimented with a little more of the ponzu glaze, baby spinach, and thinly sliced garlic. Sort of a play on surf and turf, the tender beef goes well with the briny liver. A very enticing and exotic dish, perfect for the end of summer!
What were some of your favorite ingredients or dishes you made this summer? I’d love to hear some of your recipes!
While making a beef wellington today, I came up with the idea of making an additional hors d’oeuvre using the extra beef fillet I had. With the following simple steps, a plate of colorful appetizers came quickly: Continue reading →