Title: Salad with Roasted Shallots And Monkfish
Categories: Taste5
Yield: 4 servings

20 Shallots; peeled, root ends
Left intact
1 1/4 ts Freshly-grated nutmeg
2 ts Olive oil; plus
3/4 c Olive oil
6 tb Coarse salt
1 tb Dijon mustard
8 ts Mild raspberry vinegar
Salt; to taste
Freshly-ground black pepper;
-to taste
10 oz Monkfish; sliced 8 thin
Fillets
Flour; for dredging
2 c Sorrel leaves - (packed);
-thick ribs removed,
Rinsed and dried
6 c Assorted greens; rinsed,
-dried
(such as mache; Italian
-chicory, Bibb
Lettuce)

Preheat oven to 400 degrees.

Toss shallots with nutmeg and 2 teaspoons olive oil. Make a bed of salt in
a small shallow roasting pan and spread shallots in a single layer. Roast
for 20 minutes, basting with additional olive oil, until shallots are
browned and soft. Keep warm.

Make vinaigrette: In a small bowl whisk mustard with vinegar. Add 1/2 cup
olive oil in a thin stream, whisking constantly. Season with 1/2 teaspoon
nutmeg, salt and pepper.

Prepare fish: Heat remaining 1/4 cup olive oil in a large saute pan over
medium-high heat. Cut 1/4-inch notches all around outside of each fillet to
prevent it from curling. Dredge well in flour seasoned with salt and
pepper. Saute fillets quickly, without crowding, about 1 minute per side
until golden-brown and just cooked through. Remove from pan and brush
fillets lightly with some vinaigrette.

Assemble salad: In a large bowl toss sorrel and salad greens with
vinaigrette. Cut shallots in half, lengthwise and toss. Divide salad among
4 plates and nestle 2 fillets into salad on each plate. Grate 1/8 teaspoon
nutmeg over each salad and serve immediately.

This recipe yields 4 servings.

Source: "TASTE with David Rosengarten - (Show # TS-4684) - from the TV FOOD
NETWORK" S(Formatted for MC5): "07-03-1999 by Joe Comiskey -
joecomiskey@netzero.net"

Recipe by: David Rosengarten

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