Gigot of monkfish romarin with anchovies
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | pounds | Monkfish tail |
| 1 | can | Anchovy fillets |
| 6 | tablespoons | Olive oil |
| 1 | Lemon; juice of | |
| Salt | ||
| Freshly ground pepper | ||
| 1 | bunch | Fresh rosemary |
| 10 | tablespoons | Olive oil |
| 4 | teaspoons | Wine vinegar |
| 2 | teaspoons | Tomatoes; finely chopped |
Directions
TOMATO VINAIGRETTE
Using a larding needle or a sharp knife. Make slits in the fish and insert pieces of anchovy. Marinate the fish in a mixture of oil and lemon juice, seasoned with salt and pepper, for at least 2 hours.
Lay the fish on a large bed of rosemary in a roasting tin. Pour more oil over the fish (It is the presence of fat that releases the essential oils of the rosemary). Roast in a preheated oven at 350 degrees for 45 minutes.
To make the tomato vinaigrette, heat the ingredients in a small pan and season to taste.
Transfer the fish to a serving dish and pour over the warm vinaigrette.
Formatted by suechef@...
Recipe by: TWO FAT LADIES #FL1A01 Posted to MC-Recipe Digest V1 #792 by Sue <suechef@...> on Sep 19, 1997