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Seafood Italian Taste5 4 servings

INGREDIENTS

20 Shallots; peeled, root ends
Left intact
1 1/4 ts Freshly-grated nutmeg
2 ts Olive oil; plus
3/4 c Olive oil
6 tb Coarse salt
1 tb Dijon mustard
8 ts Mild raspberry vinegar
Salt; to taste
Freshly-ground black pepper; to taste
10 oz Monkfish; sliced 8 thin
Fillets
Flour; for dredging
2 c Sorrel leaves – (packed); thick ribs removed,
Rinsed and dried
6 c Assorted greens; rinsed, dried
(such as mache; Italian chicory, Bibb
Lettuce)

INSTRUCTIONS

Preheat oven to 400 degrees.
Toss shallots with nutmeg and 2 teaspoons olive oil. Make a bed of salt in
a small shallow roasting pan and spread shallots in a single layer. Roast
for 20 minutes, basting with additional olive oil, until shallots are
browned and soft. Keep warm.
Make vinaigrette: In a small bowl whisk mustard with vinegar. Add 1/2 cup
olive oil in a thin stream, whisking constantly. Season with 1/2 teaspoon
nutmeg, salt and pepper.
Prepare fish: Heat remaining 1/4 cup olive oil in a large saute pan over
medium-high heat. Cut 1/4-inch notches all around outside of each fillet to
prevent it from curling. Dredge well in flour seasoned with salt and
pepper. Saute fillets quickly, without crowding, about 1 minute per side
until golden-brown and just cooked through. Remove from pan and brush
fillets lightly with some vinaigrette.
Assemble salad: In a large bowl toss sorrel and salad greens with
vinaigrette. Cut shallots in half, lengthwise and toss. Divide salad among
4 plates and nestle 2 fillets into salad on each plate. Grate 1/8 teaspoon
nutmeg over each salad and serve immediately.
This recipe yields 4 servings.
Source: "TASTE with David Rosengarten - (Show # TS-4684) - from the TV FOOD
NETWORK" S(Formatted for MC5): "07-03-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: David Rosengarten
Converted by MM_Buster v2.0l.

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