Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower
From darbar 18 years agoIngredients
- Sauce shopping list
- 4 1/2 cups small cauliflower florets (from about one 22-ounce head) shopping list
- 1 cup whipping cream shopping list
- 4 garlic cloves, chopped shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 3 tablespoons (or more) water shopping list
- lentils and Browned butter cauliflower shopping list
- 1 tablespoon olive oil shopping list
- 1/2 cup finely chopped onion shopping list
- 1/2 cup finely chopped peeled carrots shopping list
- 1/2 cup finely chopped celery shopping list
- 1 cup French green lentils (lentilles de Puy)* shopping list
- 3/4 teaspoon curry powder shopping list
- 3/4 teaspoon paprika shopping list
- 2 3/4 cups water, divided shopping list
- 2 tablespoons (1/4 stick) butter shopping list
- 4 1/2 cups small cauliflower florets (from about one 22-ounce head) shopping list
- Gremolata shopping list
- 1/3 cup chopped fresh Italian parsley shopping list
- 1 1/2 tablespoons grated lemon peel shopping list
- fish shopping list
- 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed shopping list
- 1 tablespoon olive oil shopping list
- *Available at specialty foods stores and some supermarkets. shopping list
How to make it
- For sauce:
- 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.)
- For lentils and browned butter cauliflower:
- 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 2 1/2 cups 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.)
- For gremolata:
- Mix parsley and lemon peel in bowl. Season with salt and pepper.
- For fish:
- Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
- Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
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