Monkfish Scaloppine With Shiitakes, Chianti And Sage

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
1		Monkfish filet - - (1 lb), cut into 8 slices
1		/ " thick - about
2 oz	56g	Flour - mixed with
		Salt - to taste, and
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Shiitake mushrooms - hard foot removed,
		And cut in half
8		Sage leaves
8 oz	227g	Dry red wine - (preferably chianti)
1 cup	237ml	Basic tomato sauce - see * note
2 tablespoons	30ml	Cold butter
1/8 cup	18g / 0.6oz	Finely-chopped fresh parsley

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Heat virgin olive oil in a large 12- to 14-inch non-stick saute pan.

Pound each monkfish slice with a meat mallet to flatten and thin it to 1/4-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 Basic 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.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5628)

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