Salad with Roasted Shallots And Monkfish

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Salad with Roasted Shallots And Monkfish Ingredients

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

Instructions for Salad with Roasted Shallots And Monkfish

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.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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