Does one prepare sautee'd monkfish liver like sauteed
foie gras? Do I slice it up the same way as foie gras
before I sautee it? Do I cook it for about the same
amount of time (or longer?). What I'm trying to do is variation of the sea eel/foie gras dish in Nobu's cookbook, but using monkfish liver instead.
Anyone have any ideas?