Nutmeg-Scented Sorrel Salad With Roasted Shallots And Monkfish
Serves: 6
Weldon Lockman
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
49
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.25 tsps
Nutmeg (freshly grated)4 cup
Olive Oil6 tbsps
Coarse Salt1 tbsp
Dijon Mustard8 tsps
White Wine Vinegar1
SaltDirections:
1
Preheat oven to 400 degrees F
2
Peel the shallots, keeping the root ends intact
3
Place them in a bowl, and mix well with 1/4 teaspoon of nutmeg and 2 teaspoons of olive oil
4
Make a bed of coarse salt in a roasting pan, and spread the shallots out in a single layer over the salt
5
Roast in the oven for about 20 minutes, basting with additional olive oil to prevent the outer layer of the shallots from toughening
6
The shallots are done when they're browned outside and just soft inside
7
Keep warm
8
Rinse the sorrel and the greens
9
Dry well, and keep cool
10
Prepare the vinaigrette: Place the mustard in a bowl
11
Whisk in the vinegar
12
Add 1/2 cup of the olive oil slowly, in a thin stream
13
Add 1/2 teaspoon nutmeg, and season with salt and pepper to taste
14
Lay out the monkfish fillets
15
Cut 1/4-inch notches all around the perimeter of each fillet
16
(This prevents the fillets from curling up in the pan
17
) Dredge the fillets well in flour, seasoned with salt and pepper
18
Place the remaining 1/4 cup of olive oil in a saute pan over medium-high heat
19
When the oil is very hot, saute the monkfish quickly, about 1 minute per side, until golden brown and just cooked
20
Remove from pan, and brush each fillet very lightly with a bit of the vinaigrette
21
Assemble the salad: Place the dried greens in a large bowl
22
Cut the warm shallots in half, lengthwise, and toss with the salad
23
Add the vinaigrette, and mix well
24
Divide the salad among four plates, and nestle two monkfish fillets into the salad on each plate
25
Grate about 1/8 teaspoon of nutmeg over each salad
26
Suggested wines: '93 Chablis; Sancerre Rouge; and/or an Alsatian Pinot Noir