Monkfish with spinach

4 servings

Ingredients

Quantity Ingredient
Cyberealm BBS 315-786-1120
2½ cup Heavy cream
1 clove Garlic, chopped
5 Flat chopped anchovy fillets
1 pounds Monkfish fillet 3\" wide
½ teaspoon Salt
⅓ cup Clarified butter
Instant or granulated flour
12 ounces Fresh spinach
2 mediums Tomatoes (1/2 lb) finely
.minced
1 teaspoon Sherry vinegar

Directions

FROM LINDA FIELDS AT

SAUCE

TOMATO CONCASSE

This recipe makes 4 first course servings or 2 main course servings.

Prepare the sauce; Combine the heavy cream with garlic and anchovies.

Boil this down until it gets thick--approximately 1 hour. If it seems too thick, thin it out with water, chicken stock or more cream.

Cut the fillet into scallops and salt evenly on both sides. Allow them to sit for a half hour so that they will drain. After a half hour, dry off the liquid and brush off the salt. Nick all around the edges of the fillets with a sharp knife. This allows the fillets to stay flat and cook more evenly. Heat the clarified butter in a saute pan. Coat the fillets with instant or granulated flour, and then saute in clarified butter. The fillets should develop a crunch on the outside.

Lightly steam the spinach and place on a plate. Dry off fillets on a towel and place them on a nest of spinach.

Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish.

Drizzle cream sauce on top of the tomato concasse and then drape the sauce around the plate.

Wine suggestion: A young, fruity Saint Amour Beaujolais from Georges DuBeouf.

Source: David Rosengarten, "Taste" on the TV Food network Posted by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120

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