Anko salad

Rub salt into the monkfish skin to remove any unpleasant odor, then parboil in boiling water, then remove to ice water to cool

Cut each of the aromatic vegetables to be parboiled into thin strips, place in water with a little salt, and bring to a boil

Soak the monkfish liver in milk for about an hour. Drain in a colander, sprinkle with a little salt, and then add to the pot (2). Boil for about 10 minutes, then remove from the pan and let cool

Remove the seeds from the red and green chilies and slice them diagonally. Julienne the celery and roughly chop the monkfish skin. Mix in a bowl

Add the seasonings (A) to (4). Adjust the amount of salt while tasting

Strain the monkfish liver twice through a sieve to make a smooth puree. Place the bowl over ice water and add the seasonings in [B], mixing to make the monkfish liver sauce

Cut the monkfish into chunks and boil in the pot (3) for about 10 minutes. Drain in a colander to let cool, then add 1 tablespoon of the monkfish liver sauce (6), salt, pepper, and balsamic vinegar and mix

Place the salad (5) on a plate and top with the monkfish (7). Pour the remaining sauce from the bowl over the salad and finish by topping with parsley