Sea devil norwegian - bon appetit
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 6-oz monkfish or sea bass fillets | |
| 1 | teaspoon | Soy sauce |
| Ground allspice | ||
| 4 | tablespoons | (1/2 stick) butter |
| All purpose flour | ||
| ⅓ | cup | Minced shallots |
| ½ | cup | Dry white wine |
| 6 | ounces | Mussels, scrubbed, debearded |
| 4 | ounces | Uncooked shrimp, peeled, deveined |
| ⅓ | cup | Sour cream |
| 1 | tablespoon | Chopped fresh dill |
Directions
Season fish with soy sauce, allspice, salt and pepper. Chill 1 hour.
Melt 2 T butter in heavy skillet over medium-high heat. Coat fish with flour. Add to skillet and saute until cooked through, about 4 minutes per side. Divide fish between 2 plates; tent with foil to keep warm.
Wipe out skillet. Melt 2 tablespoons butter in same skillet over medi- um-high heat. Add shallots and saute until tender, about 4 minutes.
Add wine and mussels. Cover and cook until mussels open, shaking pan occasionally, about 4 minutes. Using slotted spoon, transfer mussels to bowl. Discard any unopened mussels. Tent bowl with foil.
Boil cooking liquid in skillet until reduced to ¼ C, about 4 minutes. Add shrimp to skillet and boil until cooked through, about 3 minutes. Using slotted spoon, arrange mussels and shrimp atop fish.
Boil pan juices in skillet until reduced to glaze, about 1 minute, Remove from heat and whisk in sour cream and dill. Season with salt and pepper. Spoon over fish.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>