Thursday, September 9, 2010

Now, we serve Ankimo, monk fish pate.

We just started to serve ankimo, monk fish liver pate.
Our supplier carries almost year around. But I only serve autumn and winter.
Ankimo is winter dish. Or it was winter dish.
The picture is just made.
It is easy to make.
1, cure with sea salt.
2, wash with sake.
3, steam
4, cool down and eat.

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