Monkfish In Miso Food
MONKFISH WITH SPINACH
Provided by Food Network
Yield 4 first course servings or 2 m
Number Of Ingredients 10
Steps:
- 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
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