| CATEGORY |
CUISINE |
TAG |
YIELD |
| 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
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