Anko salad

The monkfish skin is rubbed with salt to remove the smell. Place in boiling water, boil it, then take it out in ice water and cool.

Shredded each of the aromatic vegetables for boiling the bottom, put them in hot water with a little salt and cook them over the heat.

Soak the bean liver in milk for about an hour. Open the colander, sprinkle a little salt, then place in the pot [2]. Boil for about 10 minutes, then remove in ice water and heat it up.

Remove the seeds of the red and green chili peppers and slice them into diagonal thin slices. Chop the celery into shredded pieces, and mince the monk crust, place in a bowl and mix.

Add the seasoning [A] to [4]. You should adjust the amount of salt while tasting it.

Strain the bean liver twice in a sieve to form a smooth puree. Pour the bowl on ice water and add the seasonings from [B] and mix to make bean paste liver sauce.

Chop the monkfish meat into pieces, place in the pot from [3] and cook over the heat for about 10 minutes. Give it in a colander and heat it up, then add 1 tablespoon of the bean paste sauce from [6], salt, pepper, and balsamic vinegar and mix.

Place the salad from [5] on a plate and place the monkfish from [7] on top. Pour the remaining sauce in a bowl over top and top with parsley to finish off.