MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gigot Of Monkfish Romarin With Anchovies
 Categories: Fat ladies, Seafood, Herbs, Citrus
      Yield: 6 Servings
 
  2 1/4 lb Monkfish tail
      1    Tin anchovy filets
      6 tb Olive oil
      1    Lemon; juice of
           Salt & fresh ground pepper
      1 bn Fresh rosemary

MMMMM---------------------TOMATO VINAIGRETTE--------------------------
     10 tb Olive oil
      4 ts Wine vinegar
      4 ts Tomatoes; fine chopped
 
  Preparation time: 2 hours 15 minutes
  Cooking time: 45 minutes
  
  Using a larding needle or a sharp knife, make slits in the fish and
  insert pieces of anchovy. Marinate the fish in a mixture of oil and
  lemon juice, seasoned with salt and pepper, for at least 2 hours.
  
  Lay the fish on a large bed of rosemary in a roasting tin. Pour
  more oil over the fish (It is the presence of fat that releases the
  essential oils of the rosemary). Roast in a 350°F/175°C oven for
  45 minutes.
  
  To make the tomato vinaigrette, heat the ingredients in a small pan
  and season to taste.
  
  Transfer the fish to a serving dish and pour over the warm
  vinaigrette.
  
  Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
  (The Two Fat Ladies)
  
  MM Format by Dave Drum - 30 April 2000
  
  Uncle Dirty Dave's Kitchen
 
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