| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
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 |
tb |
White wine vinegar |
| 4 |
|
Scallions, thinly sliced |
| 2 |
tb |
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)
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