Sous Vide Monkfish Liver Mousse
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Shop Anova
Anova
Pro-level cooking techniques made simple.
Ingredients for 8
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
Directions
-
Step 1
Set the Anova Sous Vide Precision Cooker to 155ºF (68ºC).
-
Step 2
In a large non-stick skillet, sauté the bacon, shallots and thyme over medium heat until the fat has completely rendered from the bacon and the shallots have just begun to caramelize, about 15 minutes.
-
Step 3
Remove the pan from the heat and add the Grand Marnier, scraping up any browned bits from the bottom of the pan. Let cool for at least 15 minutes.
-
Step 4
Strain the mixture through a fine-mesh strainer over a blender or food processor. Discard solids. Add the monkfish liver, eggs, heavy cream, and salt to the blender. Puree until completely smooth, about 3 minutes.
-
Step 5
Divide the mixture between 4 (8-ounce) canning jars. Seal each jar and gently place in the water bath. Set the timer for 1 1/2 hours.
-
Finishing Steps
-
Step 0
When the timer goes off, carefully remove the jars from the water bath. Transfer to an ice bath and let cool completely. Refrigerate for at least 12 hours before serving.