Monkfish scaloppine with shiitakes, chianti and sage
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Virgin olive oil |
| 1 | 1 pound piece monkfish filet cut into 8 slices | |
| 2 | ounces | Flour mixed with salt and pepper |
| L-2 pound shiitake mushrooms hard foot removed | ||
| And cut in half | ||
| 8 | Leaves sage | |
| 8 | ounces | Dry red wine (preferably chianti) |
| 1 | cup | Basic tomato sauce |
| 2 | tablespoons | Cold butter |
| ½ | bunch | Parsley; finely chopped to |
| Yield 1/8 cup | ||
Directions
Recipe by: TVFN Heat virgin olive oil in a large 12-inch to 14-inch non-stick saute pan.
Pound each monkfish slice with a meat mallet to flatten and thin it to ¼-inch thick. Dredge in seasoned flour and saute in hot oil until golden brown on both sides. Remove fish and place in warm place.
Add mushrooms and sage and saute 3 minutes until softened and starting to brown. Add wine, reduce by half and add tomato sauce and bring to boil.
Replace fish in sauce, add cold butter and simmer 10 minutes. Sauce should thicken to coat fish and still be liquid. Add chopped parsley, swirl to mix and serve on warmed serving platter.
Yield: 4 servings
MOLTO MARIO SHOW #MB5628
Formatted for MC by Sharon F. Klinger, tmvm93b@...
Posted to MM-Recipes Digest by "deborah kuhnen" <debkuhnen@...> on Feb 22, 1998