Sous Vide Monkfish Liver Mousse
Monkfish has a mild, sweet flavor that resembles that of lobster — which is why it’s often called “the poor man’s lobster.” The only edible parts of the monkfish are its tail and its liver....
Keywords
- Sous vide
- Sousvide
- water bath
- immersion circulator
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Cooking tools:
- Sous vide circulator
- Blender
- Food processor
- Fine-mesh sieve
- Mason jar
- Canning pot
- Nonstick skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Refrigerator
- Kitchen timer
Ingredients
- 4 ounces smoked bacon, minced
- 2 medium shallots, minced
- 2 sprigs fresh thyme
- 4 ounces Grand Marnier
- 1 pound monkfish liver
- 4 large eggs
- 1/4 cup heavy cream
- 2 teaspoons kosher salt
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