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Receta Monkfish Scaloppine With Shiitakes, Chianti And Sage
by Global Cookbook

Monkfish Scaloppine With Shiitakes, Chianti And Sage
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Ingredientes

  • 4 Tbsp. Virgin extra virgin olive oil
  • 1 x Monkfish filet - (1 lb) cut into 8 slices
  •     about 1/2" thick
  • 2 ounce Flour mixed with
  •     Salt to taste, and
  •     Freshly-grnd black pepper to taste
  • 1 lb Shiitake mushrooms hard foot removed,
  •     and cut in half
  • 8 x Sage leaves
  • 8 ounce Dry red wine (preferably Chianti)
  • 1 c. Basic Tomato Sauce see * Note
  • 2 Tbsp. Cool butter
  • 1/8 c. Finely-minced fresh parsley

Direcciones

  1. Heat virgin extra virgin olive oil in a large 12- to 14-inch non-stick saute/fry pan.
  2. Lb. each monkfish slice with a meat mallet to flatten and thin it to 1/4-inch thick. Dredge in seasoned flour and saute/fry in warm oil till golden on both sides. Remove fish and place in hot place.
  3. Add in mushrooms and sage and saute/fry 3 min till softened and starting to brown. Add in wine, reduce by half and add in Basic Tomato Sauce and bring to boil.
  4. Replace fish in sauce, add in cool butter and simmer 10 min. Sauce should thicken to coat fish and still be liquid. Add in minced parsley, swirl to mix and serve on warmed serving platter.
  5. This recipe yields 4 servings.