Also called the foie gras of the sea.
The monkfish liver confit is worked as a duck foie gras. Burbot, also known as anglerfish, is one of the leanest fishes.
Previously, burbot liver had the same place on the table as caviar. At the Court of King Francis I, they also served burbot livers parboiled with Spanish wine.Today it is a very popular dish. Lovers of the marine flavor will love it. The melting texture of this bowl is a real refinement. The Japanese, gourmets, are very fond of it. Rich or uncluttered, the monkfish liver is always delicate and delicious, worthy of its nickname, the foie gras of the sea. Do not hesitate to magnify it by granting him a glass of sake or white wine.
You can use it as a foie gras, on a toast, salad with citrus fruits or cut slices that you will cook 1 minute on each side. The monkfish liver can compete especially with a good foie gras of goose or duck.
Refrigerate a few hours before serving, then take out 10 minutes before serving.