INGREDIENTS

INSTRUCTIONS

Preheat oven to 400 degrees. Bring 6 cups water to boil.
Slice three 3/4-inch pieces of monkfish and place all three between oiled
pieces of aluminum foil. Lightly pound with flat side of side of cleaver or
large knife until about 1/32-inch thick and three pieces have more or less
joined together. Flip "paillard" out onto center of cool plate and set
aside. Continue process with remainder of fish to yield four plates with
6-inch rounds of thin fish in the center.
In a 12-inch skillet, heat 2 tablespoons virgin olive oil over medium heat.
Cook eight pieces of endive cut-side down until golden brown (about 5 to 7
minutes). Add beer and sprinkle with sugar and bake 10 minutes in 400
degree oven. Remove from oven and allow to cool in liquid about 10 minutes.
Make ice bath with one cup ice cubes and two cups water. Plunge basil
leaves in boiling water and cook 20 seconds. Remove from boiling water,
drain and plunge into ice bath. When cool, drain basil leaves and press out
excess water. Blend basil leaves and 1/2 cup virgin olive oil until smooth
and bright green. Set aside.
Remove cooked endive from liquid and drain. Place four plates with
paillards in 400 degree oven for 30 seconds to one minute or until fish has
just whitened but has not yet begun to shrivel at the edges. Remove from
oven and place 2 pieces of endive in center of plate on top of fish.
Drizzle with 2 tablespoons basil oil, season with salt and pepper, sprinkle
with lemon zest and serve.
This recipe yields 4 antipasto servings.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show #
MB-5631)
Per serving: 437 Calories (kcal); 41g Total Fat; (84% calories from fat);
8g Protein; 9g Carbohydrate; 14mg Cholesterol; 10mg Sodium Food Exchanges:
0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat;
1/2    Other Carbohydrates
Recipe by: Mario Batali
Converted by MM_Buster v2.0n.

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