Recipe courtesy of David Rosengarten
Monkfish with Spinach
- Level: Easy
- Yield: 4 first course servings or 2 m
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 25
- Saturated Fat
- 15
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 8
- Cholesterol
- 93
- Sodium
- 207
Ingredients
Sauce:
2 1/2 cups heavy cream
1 clove garlic, chopped
5 flat anchovy fillets, chopped
1 pound monkfish fillet (about 3 inches wide)
1/2 teaspoon salt
1/3 cup clarified butter
Instant or granulated flour
12 ounces fresh spinach
Tomato concasse:
2 medium tomatoes (1/2 pound), finely minced
1 teaspoon sherry vinegar
Directions
- Prepare the sauce: Combine 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 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 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 sauce around the plate.
- Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf