Recipe

Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower Recipe

Add Step-by-Step Photos	Darbar / All my dishes 1 year, 1 month ago Hearty lentils and a creamy cauliflower puree make this a particularly satisfying fish dish. Curry powder is an exotic surprise in the lentils. Prep:20m Cook:45m Servings:4	Darbar
	monkfish lentils cauliflower curry

Does this look good? Yeah! / Nope

Recent Gawkers

kidaria

maiko

Ingredients

Sauce

4 1/2 cups small cauliflower florets (from about one 22-ounce head)

1 cup whipping cream

4 garlic cloves, chopped

1/8 teaspoon ground nutmeg

3 tablespoons (or more) water

Lentils and Browned Butter Cauliflower

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped peeled carrots

1/2 cup finely chopped celery

1 cup French green lentils (lentilles de Puy)*

3/4 teaspoon curry powder

3/4 teaspoon paprika

2 3/4 cups water, divided

2 tablespoons (1/4 stick) butter

4 1/2 cups small cauliflower florets (from about one 22-ounce head)

Gremolata

1/3 cup chopped fresh Italian parsley

1 1/2 tablespoons grated lemon peel

Fish

4 6-ounce monkfish fillets (each about 1 inch thick), skin removed

1 tablespoon olive oil

*Available at specialty foods stores and some supermarkets.

Directions

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.

Not quite what you're looking for? See more Main Dish / Fish

Or see more just like this