For this month's Long Island "Local with Local" I asked Chef Doug Gulija of The Plaza Cafe in Southampton, NY to create a dish he'd serve with Channing Daughters Winery's 2007 Tocai Friulano, which actually was on his wine list until he ran out a few weeks ago.
Chef Doug, ever the seafood guru, has put together this recipe for local monkfish that he stuffs with lobster and wraps with prosciutto.
Ingredients:
2 large Monkfish Tails, skinned
Lobster Tail, blanched, split from 1 chix lobster
3-4 ounces Prosciutto, very thinly sliced
3-4 large spinach leaves, blanched
Wondra Flour, as needed
Lobster Tail, blanched, split from 1 chix lobster
3-4 ounces Prosciutto, very thinly sliced
3-4 large spinach leaves, blanched
Wondra Flour, as needed
Method:
- Butterfly the monkfish tails
- Lay spinach down the center of one monkfish tail
- Split lobster tail lengthwise and lay atop spinach and top with remaining spinach
- Top with second monkfish tail inverting tail and head end
- Tightly wrap monkfish with plastic wrap and twist the ends to secure tightly
- Let rest in refrigerator for an hour or so
- Remove monkfish from refrigerator, season with salt and pepper, and lightly dust with wondra flour
- Sear monkfish tail until golden on all sides; let rest
- Wrap monkfish tail with Prosciutto and finish in a 350-degree oven for 10-15 minutes
- Slice monkfish tail into medallions
- Serve atop a pea risotto and finish with lobster sauce
- Garnish with lobster claw and knuckle meat