Sea devil norwegian - bon appetit

2 servings

Ingredients

Quantity Ingredient
2 6-oz monkfish or sea bass fillets
1 teaspoon Soy sauce
Ground allspice
4 tablespoons (1/2 stick) butter
All purpose flour
⅓ cup Minced shallots
½ cup Dry white wine
6 ounces Mussels, scrubbed, debearded
4 ounces Uncooked shrimp, peeled, deveined
⅓ cup Sour cream
1 tablespoon Chopped fresh dill

Directions

Season fish with soy sauce, allspice, salt and pepper. Chill 1 hour.

Melt 2 T butter in heavy skillet over medium-high heat. Coat fish with flour. Add to skillet and saute until cooked through, about 4 minutes per side. Divide fish between 2 plates; tent with foil to keep warm.

Wipe out skillet. Melt 2 tablespoons butter in same skillet over medi- um-high heat. Add shallots and saute until tender, about 4 minutes.

Add wine and mussels. Cover and cook until mussels open, shaking pan occasionally, about 4 minutes. Using slotted spoon, transfer mussels to bowl. Discard any unopened mussels. Tent bowl with foil.

Boil cooking liquid in skillet until reduced to ¼ C, about 4 minutes. Add shrimp to skillet and boil until cooked through, about 3 minutes. Using slotted spoon, arrange mussels and shrimp atop fish.

Boil pan juices in skillet until reduced to glaze, about 1 minute, Remove from heat and whisk in sour cream and dill. Season with salt and pepper. Spoon over fish.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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