Wednesday, August 09, 2006

Monkfish with Sauce Vierge

Pan Roasted Monk Fish Medallions with Sauce Vierge and Spinach

140 g. Monk fish medallions
2 dl. Sauce vierge; lots of tomatoes and chopped herbs in extra virgin olive oil of the best quality
100 g. Sautéed spinach, wilted with some garlic, pepper, salt and nutmeg

Some olive tappenade on top of fish

Sautee the fish, place on top of the spinach and drizzle the sauce around.

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