How to Butcher a Monkfish with Chef Masaharu Morimoto

EVENTS: 2008 ICC
How to Butcher a Monkfish with Chef Masaharu Morimoto
Chef Masaharu Morimoto of Morimoto - New York, NY
October 2008

Chef Masaharu Morimoto breaks down a whole monkfish and prepares six dishes from head to tail: fillet sashimi with a liver ponzu, a Caprese salad with tomato, mozzarella, stomach lining, and liver, deep-fried gills, stomach and liver with spicy ponzu, hot pot with miso-flavored dashi with fin and egg sack, and kombu-wrapped fillet cooked in hot rocks.

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