Monkfish With Spinach
Serves: 5
Carter Wolf
1 January 1970
Based on User reviews:
58
Spice
60
Sweetness
52
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Heavy Cream1 clove
Garlic (chopped)1 tsp
Salt1 cup
Clarified Butter1
Instant340 g
Spinach (fresh)2 medium
Tomatoes (1/2 pound, finely minced)1 tsp
Sherry VinegarDirections:
1
Prepare the sauce: Combine heavy cream with garlic and anchovies
2
Boil this down until it gets thick--approximately 1 hour
3
(If it seems too thick, thin it out with water, chicken stock or more cream
4
) Cut the fillet into scallops and salt evenly on both sides
5
Allow them to sit for a half hour so that they will drain
6
After a half hour, dry off the liquid and brush off salt
7
Nick all around the edges of the fillets with a sharp knife
8
This allows the fillets to stay flat and cook more evenly
9
Heat the clarified butter in a saute pan
10
Coat fillets with instant or granulated flour, and then saute in clarified butter
11
The fillets should develop a crunch on the outside
12
Lightly steam the spinach and place on a plate
13
Dry off fillets on a towel and place them on a nest of spinach
14
Combine the minced tomatoes and the sherry vinegar and place the mixture on top of the fish
15
Drizzle cream sauce on top of the tomato concasse and then drape sauce around the plate
16
Wine: A young, fruity Saint Amour Beaujolais from Georges DuBeouf