Monkfish liver with red onions

Ingredients for 4 servings:

• 700 g liver(s) (monkfish liver)
• ½ lemon(s), the juice
• 4 pinches of sea salt
• 2 onions, red
• 3 cloves garlic
• 3 stalks of flat-leaf parsley
• ¼ tsp sugar
• 50 ml red wine
• Flour
• Oil for frying

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

also suitable as tapas

Wash the liver and remove the tendons, then soak it well in water. I soaked it for about an hour. Then season the liver with lemon juice and salt and let it stand. Thinly slice the red onions and roughly chop the parsley and garlic. Roughly chop the liver, coat it in flour, and fry it. First, sear it briskly, turn it over, and then continue to fry gently. The liver doesn’t need long to cook. I don’t need it to be cooked all the way through; 10 minutes is enough. If you want it more cooked, cook it longer. Brown the onions in a second pan and deglaze with red wine. Add the parsley and garlic. Season with a little sugar to taste. You can also serve this in small portions as tapas. Monkfish liver tastes similar to cod liver, but it has a firmer flavor and is much more flavorful. I served it with a wild garlic dip.