Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Ingredients for Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

• 4 1/2 cups small cauliflower florets (from about one 625g head)

• 240ml whipping cream

• 4 garlic cloves, chopped

• 1/8 teaspoons ground nutmeg

• 45ml (or more) water

• 1 tablespoon olive oil

• 120ml finely chopped onion

• 70g finely chopped peeled carrots

• 70g finely chopped celery

• 100g French green lentils (lentilles de Puy)*

• 3/4 teaspoons curry powder

• 3/4 teaspoons paprika

• 650ml water, divided

• 2 tablespoons (1/4 stick) butter

• 4 1/2 cups small cauliflower florets (from about one 625g head)

• 1/3 cup chopped fresh Italian parsley

• 1 1/2 tablespoons grated lemon peel

• 110g monkfish fillets (each about 1 inch thick), skin removed

• 1 tablespoon olive oil

How to make Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)

Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 600ml water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.

Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)

Mix parsley and lemon peel in bowl. Season with salt and pepper.

Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in centre, about 6 minutes per side.

Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.

*Available at specialty foods stores and some supermarkets.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.