Pre-made ankimo (monkfish liver).-known as the Foie gras of the sea, Ankimo (Monkfish Liver) is a highly nutritious ingredient that is rich in vitamins A, B12, and D, and is said to be good for skin health and anti-aging

Please thaw, slice, and add your favorite sauce, such as ponzu or soy sauce, to go with alcohol.

It also goes well with cream and can be delicious with pasta sauce or gratin.

Recipe for our customers:

Here, we introduce a pasta recipe made using our Ankimo (Monkfish Liver) and frozen scallops.

Chilling, super rich, and yummy 🎵.

Ingredients:

1 pack -------------- Ankimo (Monkfish Liver)

8 pieces-------------Scallop (Hokkaido Hotate)

100g ---------------- Mushroom

1/2 medium --------Onion

2 cloves -------------Garlic

2 pieces -------------Laurier

Desire amount ----Olive oil

10g -------------------Butter

Desire amount -----White wine

200cc ----------------Fresh cream

Desire amount ----Salt

Desire amount ----Pepper

Instructions:

1. Chop onion, garlic, and mushrooms into appropriate sizes.
2.  Boil the pasta with a pinch of salt.
3. Cut the liver into 1cm squares and sprinkle with flour.
4. Cut each scallop into quarters, sprinkle with salt and pepper, and dust with flour.
5. Add olive oil to a frying pan, add the chopped onion and garlic from step 1, and fry until tender.
6. Add bay leaf, and olive oil. Stir-fry Ankimo liver, scallops, and mushrooms over medium heat.
7. Add butter to 5 and 4, add 30cc of white wine, cover, and steam for about 5 minutes.
8. Remove the bay leaf, add fresh cream, season with salt and pepper, and boil to complete the sauce.
9. Add the boiled pasta and mix.

Enjoy!!