| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Import, New, Text |
1 |
Servings |
INGREDIENTS
| 4 |
T |
Virgin olive oil |
| 6 |
|
Cloves garlic, thinly sliced |
| 1/4 |
lb |
Luganeya sausage |
| 1/2 |
lb |
Collard greens, stemmed |
|
|
chopped finely about 6 |
|
|
cups packed leaves |
| 1/4 |
c |
Fresh tarragon leaves |
| 4 |
T |
White wine vinegar |
| 4 |
|
Scallions, thinly sliced |
| 2 |
T |
Dijon mustard |
| 1/2 |
c |
Extra virgin olive oil |
| 1 |
|
Side monkfish, bone and skin |
|
|
on |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Preheat barbecue to high heat. In a large spaghetti pot, heat virgin
olive oil until smoking. Add garlic and Luganeya sausage and cook
until garlic is medium light brown. Add collards and stir sausage
through and allow to cook until liquid evaporates, about 8 to 10
minutes. Season with salt and pepper and set aside in warm place. In
a blender, place tarragon, vinegar, scallions and Dijon and blend
until smooth. Leave blender on and drizzle in extra virgin olive oil
to form a beautiful green emulsion. Pour into squirt bottle and set
aside. Remove skin and bone from monkfish and season well with salt
and pepper. Brush lightly with oil and place skin side down on hottest
part of barbecue. Cool 7 to 8 minutes on front side, flip and cook 4
to 7 minutes on other side, cooking through. Remove and slice into
1/2-inch slices. Divide collard mixture among 4 plates, place 2 or 3
slices of monkfish over greens and drizzle with tarragon vinaigrette.
Yield: 4 servings Posted to MC-Recipe Digest V1 #322 Recipe by: Molto
Mario From: "suechef@sover.net" <suechef@sover.net> Date: Fri, 29 Nov
1996 22:00:52 -0500 (EST)
A Message from our Provider:
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