Monkfish Scaloppine With Shiitakes, Chianti and Sage
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Ingredients
| 4 tbsp. | virgin olive oil | | 1 (1 lb.) | monkfish filet, cut into 8 1/2-inch thick slices | | 2 oz. | all-purpose flour | | Salt, to taste | | Freshly ground black pepper, to taste | | 1 lb. | shiitake mushrooms, hard foot removed and cut in half | | 8 | sage leaves | | 8 | fl. oz. dry red wine (preferably Chianti) | | 1 cup | Basic Tomato Sauce (see recipe) | | 2 tbsp. | cold butter | | 1/8 cup | finely chopped fresh parsley |
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Instructions
Heat virgin olive oil in a large 12- to 14-inch non-stick sauté pan. Pound each monkfish slice with a meat mallet to flatten and thin it to 1/4-inch thick. Dredge in seasoned flour and sauté in hot oil until golden brown on both sides. Remove fish and place in warm place. Add mushrooms and sage and sauté 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.
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monkfish scaloppine