Monday, August 25, 2008

Ankimo, Monk fish pate

Ankimo, Monk fish liver pate. I sometimes say sea foie gras.
It come in fresh. It is really ugly because of it is inside of fish.
I cure with salt for 30 minutes. Then, wash with sake and take dirty parts.
Then, roll with bamboo mat and steam for 20-25 minutes.
It is easy to make it. We normally eat with ponzu sauce.
It is available all year. But I don't like to sell in summer. Ankimo is winter dish basically. We have to show season dish. So I just started to sell from last week.

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