Nutmeg-scented sorrel salad with roasted shallots

 
             Nutmeg-Scented Sorrel Salad With Roasted Shallots
 
 Recipe By     : Cooking Live Show #8888
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20                    medium-sized shallots
    1 1/4  teaspoons     freshly grated nutmeg
    2      teaspoons     plus 1/4 cup olive oil
    6      tablespoons   coarse salt
    2      cups          sorrel leaves -- thick ribs removed
    6      cups          assorted greens -- such as mache,
                         -- italian chicory,
                         -- bibb lettuce
    1      tablespoon    dijon mustard
    8      teaspoons     white wine vinegar
                         salt and freshly ground black pepper -- to
                         taste
   10      ounces        monkfish -- cut into 8 thin
                         -- fillets
                         flour for dredging
 
 Preheat oven to 400 degrees F. Peel the shallots, keeping the root
 ends intact. Place them in a bowl, and mix well with 1/4 teaspoon of
 nutmeg and 2 teaspoons of olive oil. Make a bed of coarse salt in a
 roasting pan, and spread the shallots out in a single layer over the
 salt. Roast in the oven for about 20 minutes, basting with additional
 olive oil to prevent the outer layer of the shallots from toughening.
 The shallots are done when they're browned outside and just soft
 inside. Keep warm.
 
 Rinse the sorrel and the greens. Dry well, and keep cool. Prepare the
 vinaigrette: Place the mustard in a bowl. Whisk in the vinegar. Add
 1/2 cup of the olive oil slowly, in a thin stream. Add 1/2 teaspoon
 nutmeg, and season with salt and pepper to taste.
 
 Lay out the monkfish fillets. Cut 1/4-inch notches all around the
 perimeter of each fillet. (This prevents the fillets from curling up
 in the pan.) Dredge the fillets well in flour, seasoned with salt and
 pepper. Place the remaining 1/4 cup of olive oil in a saute pan over
 medium-high heat. When the oil is very hot, saute the monkfish
 quickly, about 1 minute per side, until golden brown and just cooked.
 Remove from pan, and brush each fillet very lightly with a bit of the
 vinaigrette.
 
 Assemble the salad: Place the dried greens in a large bowl. Cut the
 warm shallots in half, lengthwise, and toss with the salad. Add the
 vinaigrette, and mix well. Divide the salad among four plates, and
 nestle two monkfish fillets into the salad on each plate. Grate about
 1/8 teaspoon of nutmeg over each salad.
 
 Suggested wines: '93 Chablis; Sancerre Rouge; and/or an Alsatian Pinot
 Noir
 
 Yield: 4 servings.
 
 
 
 
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