Salad with roasted shallots and monkfish

4 servings

Ingredients

Quantity Ingredient
20 Shallots; peeled, root ends
Left intact
1¼ teaspoon Freshly-grated nutmeg
2 teaspoons Olive oil; plus
¾ cup Olive oil
6 tablespoons Coarse salt
1 tablespoon Dijon mustard
8 teaspoons Mild raspberry vinegar
Salt; to taste
Freshly-ground black pepper; to taste
10 ounces Monkfish; sliced 8 thin
Fillets
Flour; for dredging
2 cups Sorrel leaves - (packed); thick ribs removed,
Rinsed and dried
6 cups Assorted greens; rinsed, dried
(such as mache; Italian chicory, Bibb
Lettuce)

Directions

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 ½ cup olive oil in a thin stream, whisking constantly. Season with ½ teaspoon nutmeg, salt and pepper.

Prepare fish: Heat remaining ¼ cup olive oil in a large saute pan over medium-high heat. Cut ¼-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 ⅛ 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@..."

Recipe by: David Rosengarten

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