- 4
Ingredients
- For the monkfish liver:
- 1 1.1-lb monkfish liver
- 2 cups sunflower oil
- 2 bay leaves
- 3 garlic cloves
- salt
- freshly ground white pepper
- For the pan-fried onions:
- 20 shallots
- 1 cup sunflower oil
- salt
- For the honey pork juices:
- 2.2 lb pork ribs
- 1/2 cup white wine
- 1/3 cup honey
- freshly ground black pepper
- salt
- 1/2 cup sunflower oil
- 1 cup water
- cornflour
- For the honey caramel:
- 1 oz fondant
- 1/8 cup glucose
- 1/8 cup honey
- 1 oz Isomalt
- For finishing:
- Maldon salt
- 16 sprigs fresh mint
- plain flour
Preparation
Step 1
For the monkfish liver:
1. Use the tip of a knife to make small slashes in the largest veins and leave it in iced water in the fridge for 12 hours for all the blood to drain out.
2. Remove the liver, dry it with kitchen paper and season with salt and pepper.
3. Heat the bay leaves and garlic in the oil to 140ºF.
4. Add the liver, remove from the heat and leave to cool in the oil (checking from time
to time).
5. Cut into slices (approx.2 oz each).
For the pan-fried onions:
1. Blanche the shallots, drain and freshen under cold water.
2. Peel the shallots, making sure you do not cut off the base or they will
disintegrate.
3. Season with salt. crystallize in the sunflower oil at 160ºF for 1 hour.
4. Drain and cut vertically in half.
For the honey pork juices:
1. Cut up the ribs and season with pepper. Sprinkle with oil and roast at 400ºF
in the oven.
2. Once the meat is roasted, pour off any excess fat and deglaze with the wine.
3. Reduce the wine and add the honey. caramelize for 2 minutes.
4. Add 1 cup of water and simmer in a pan for at least 30 minutes. Skim off any fat, strain and reduce.
5. Thicken slightly with corn flour and season with salt.
For the honey caramel:
1. Heat the fondant and glucose in a pan. Stir until the ingredients have completely
dissolved and add the Isomalt.
2. Continue heating the mixture over a medium heat until the thermometer reads
325ºF (the other 40ºF will come from the heat of the mixture).
3. Remove from the heat and spread the mixture ½ or ¾"
thick over a piece of greaseproof paper.
4. When it is sufficiently cool, cut it into 2 x 2" slices .
5. Place a square between 2 Silpat liners and bake at 345ºF.
6. Leave it in the oven for 5 minutes until the caramel is soft and then use a rolling pin
roll it out into a thin sheet.
6. Transfer on to a piece of greaseproof paper on the same tray and cut into uneven
pieces.
Final Steps & Preparation:
1. Lightly coat the monkfish liver and then seal in a little 0.4º olive oil in a frying pan. Brown on both sides. Place on a piece of kitchen
paper to absorb any excess fat. Put on one side of the dish.
2. Glaze the cut side of the spring onions in a little of the honey pork juices. Arrange opposite the liver and drizzle with the honey pork juices.
3. Heat the dish in the salamandra for 20 seconds.
4. Place a few uneven honey caramel slices and the sprigs of fresh mint between the spring onions.
5. Sprinkle Maldon salt over the liver and the spring onions.