Tocai 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.


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


  1. Butterfly the monkfish tails
  2. Lay spinach down the center of one monkfish tail 
  3. Split lobster tail lengthwise and lay atop spinach and top with remaining spinach
  4. Top with second monkfish tail inverting tail and head end
  5. Tightly wrap monkfish with plastic wrap and twist the ends to secure tightly
  6. Let rest in refrigerator for an hour or so
  7. Remove monkfish from refrigerator, season with salt and pepper, and lightly dust with wondra flour
  8. Sear monkfish tail until golden on all sides; let rest
  9. Wrap monkfish tail with Prosciutto and finish in a 350-degree oven for 10-15 minutes
  10. Slice monkfish tail into medallions
  11. Serve atop a pea risotto and finish with lobster sauce
  12. Garnish with lobster claw and knuckle meat