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Monkfish Liver Sous Vide with Red Wine and Port Reduction, Pearl Onion, Shitake Mushrooms and Microgreens


For the Monkish Liver

Soak monkfish liver overnight in milk. Discard milk and dry with paper towels. Season with salt and pepper. Sous vide for 60 minutes at 140F or longer depending on thickness of protein. After cooking remove from bag and slice thick. Saute pieces in duck fat to get a crispy exterior. Inside will still be pink and moist.

For the Vegetables

Poach pearl onions in salted water for 5 minutes. Let simmer for 10 more in hot water off flame... .or cut in half and sous vide in bag.


Thinly slice and saute in oil and duck fat. Drain on paper towels till ready to use.

Wine Sauce

1 shallot finely diced
2 T Olive Oil
1/2 bay leaf
1/2 tsp. coriander seeds
1/2 tsp sugar
1 cup red cabernet wine
1/2 cup port
1 cup duck or chicken stock
salt pepper to taste

Cook shallots with olive oil till opaque, add coriander seeds, bay leaf, then add wine and port. Reduce till 1/4 volume then add stock and reduce again till till near syrup. Taste and add sugar if too tanic.


See also: Monkfish Liver Salad with Saute Scallops, Squid and Monkfish

See also: How to Make Duck Fat



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