28min 4 ppl
Seared Monkfish Liver with Caramelised Figs
52 minutes
4 people
Medium31–60 min or 7–12 steps
52 min · 10 steps
Medium: 31–60 min or 7–12 steps
420 kcalper person
Protein 24g
Carbs 38g
Fats 18g
About this dish
Monkfish liver seared hard in clarified butter over fierce heat develops a caramelised crust that rivals foie gras in richness. Patting the liver completely dry and chilling it uncovered before cooking is what lets the surface truly sear rather than steam, and a balsamic-port gastrique with caramelised figs cuts through the richness beautifully.
Allergy Info
Dairy, Gluten, Sulphites, Fish
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Fresh figshalved through the stem8 whole
- Fresh thyme1 sprig
- Shallotfinely minced1 small
- Flat-leaf parsleyfinely chopped1 tbsp
Fish & Seafood
- Monkfish livermembrane and any green bile ducts removed, sliced into 2 cm medallions600 g
Dairy & Eggs
- Clarified butter60 g
- Unsalted buttercold, cubed1 tbsp
Dried Goods
- Plain flourfor dusting2 tbsp
- Caster sugar2 tbsp
- Sourdough breadlightly toasted, to serve4 slices
Spices & Seasonings
- Fleur de selplus extra to finish1 tsp
- White pepperfreshly ground0.5 tsp
Oils & Condiments
- Aged Balsamic Vinegar80 ml
- Dry white portor dry Sauternes100 ml
Utensils
- Meat thermometer
- Heavy skillet or cast-iron pan
- Wire rack and tray
Method
1
Pat the monkfish liver medallions completely dry with kitchen paper. Season on both sides with fleur de sel and white pepper, then dust lightly and evenly in flour, shaking off any excess. Arrange in a single layer on a wire rack set over a tray.
Approx. 5 minutes
2
Refrigerate the dusted liver uncovered for 30 minutes so the surface dries further and the flour adheres firmly.
Approx. 30 minutes
3
Heat a large heavy-based skillet or cast-iron pan over high heat until smoking. Add the clarified butter and, working in batches to avoid crowding, sear the liver medallions for 90 seconds without moving them, until a deep golden crust forms on the underside. Use a meat thermometer to confirm the centres reach 63°C once both sides are seared.
Approx. 2 minutes
4
Flip each medallion and sear the second side for 60–90 seconds until equally caramelised. Transfer to a warm plate and tent loosely with foil while you prepare the figs and sauce.
Approx. 2 minutes
5
Reduce the heat to medium-high. Sprinkle the cut faces of the figs with caster sugar and place them cut-side down in the same pan. Cook for 2–3 minutes, undisturbed, until the sugar caramelises and the figs soften at their edges. Transfer the figs to the warm plate alongside the liver.
Approx. 3 minutes
6
Reduce the heat to medium. Add the minced shallot and thyme sprig to the pan and cook for 1 minute, stirring, until the shallot is translucent and fragrant.
Approx. 1 minute
7
Pour in the white port or Sauternes and scrape up all the caramelised bits from the base of the pan. Allow the liquid to reduce by half, approximately 2 minutes.
Approx. 2 minutes
8
Add the balsamic vinegar and simmer for 2–3 minutes until the sauce thickens to a glossy, lightly syrupy consistency that coats the back of a spoon.
Approx. 3 minutes
9
Remove the pan from the heat and discard the thyme sprig. Whisk in the cold cubed unsalted butter one piece at a time until the sauce is emulsified and silky. Taste and adjust seasoning.
Approx. 2 minutes
10
Arrange two or three liver medallions and four fig halves on each warmed plate. Spoon the balsamic-port sauce around the base, finish with a pinch of fleur de sel and a scattering of chopped parsley, and serve immediately with toasted sourdough.
Approx. 2 minutes
