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saute'ing monkfish liver (think sauteed foie gras) HELP!

drew | Jan 18, 200502:59 PM

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?

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