Foie Gras and Monkfish Liver Terrine

Two weeks and one post of our 'hours of operation'....lame... i know. 

Anyways, This week a fun week. We got a few fishy things in to play around with from True World fish, a supplier of special japanese products. The first was whole sacs of fresh pollock fish roe. None of us in the kitchen are too familiar with what to do with them other then deep fry the suckers but were working on it and perhaps it will make an appearence in some form on the menu in the future. The other fun thing we got in was Monkfish livers. We made a terrine of foie gras mi-cuit with steamed monkfish liver set in the middle. The liver is very fishy, but in a good way. Once steamed, the consistency of the liver is almost identical to foie gras, which makes for a perfect match for this terrine. We havn't decided on what will actually go with this dish, but were toying with the idea of pairing it with a pickled ramp jam and a reduction of black vinegar.