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1
Preheat oven to 400 degrees F. Peel the shallots, keeping the root ends intact.
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2
Place them in a bowl, and mix well with 1/4 teaspoon of nutmeg and 2 teaspoons of olive oil.
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3
Make a bed of coarse salt in a roasting pan, and spread the shallots out in a single layer over the salt.
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4
Roast in the oven for about 20 minutes, basting with additional olive oil to prevent the outer layer of the shallots from toughening.
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5
The shallots are done when they're browned outside and just soft inside.
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6
Keep warm.
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7
Rinse the sorrel and the greens.
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8
Dry well, and keep cool.
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9
Prepare the vinaigrette: Place the mustard in a bowl.
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10
Whisk in the vinegar.
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11
Add 1/2 cup of the olive oil slowly, in a thin stream.
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12
Add 1/2 teaspoon nutmeg, and season with salt and pepper to taste.
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13
Lay out the monkfish fillets.
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14
Cut 1/4-inch notches all around the perimeter of each fillet.
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15
(This prevents the fillets from curling up in the pan.)
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16
Dredge the fillets well in flour, seasoned with salt and pepper.
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17
Place the remaining 1/4 cup of olive oil in a saute pan over medium-high heat.
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18
When the oil is very hot, saute the monkfish quickly, about 1 minute per side, until golden brown and just cooked.
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19
Remove from pan, and brush each fillet very lightly with a bit of the vinaigrette.
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20
Assemble the salad: Place the dried greens in a large bowl.
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21
Cut the warm shallots in half, lengthwise, and toss with the salad.
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22
Add the vinaigrette, and mix well.
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23
Divide the salad among four plates, and nestle two monkfish fillets into the salad on each plate.
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24
Grate about 1/8 teaspoon of nutmeg over each salad.
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25
Suggested wines: '93 Chablis; Sancerre Rouge; and/or an Alsatian Pinot Noir
