Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower
A sophisticated dish combining succulent monkfish fillets with curry-spiced French lentils and creamy cauliflower puree, finished with a bright lemon-parsley gremolata. This elegant preparation balances rich, earthy flavors with fresh citrus notes.
Ingredients
- •4½ cups cauliflower florets
- •1 cup whipping cream
- •4 cloves garlic
- •⅛ teaspoon ground nutmeg
- •3 tablespoons water
- •1 tablespoon olive oil
- •½ cup finely chopped onion
- •½ cup finely chopped peeled carrots
- •½ cup finely chopped celery
- •1 cup French green lentils
- •¾ teaspoon curry powder
- •¾ teaspoon paprika
- •2¾ cups water
- •2 tablespoons butter
- •4½ cups cauliflower florets
- •⅓ cup fresh Italian parsley
- •1½ tablespoons grated lemon peel
- •4 fillets monkfish fillets
- •1 tablespoon olive oil
Cooking Instructions
- 1.
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.)
25 min
- 2.
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.
45 min
- 3.
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.)
10 min
- 4.
Mix parsley and lemon peel in bowl. Season with salt and pepper.
2 min
- 5.
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.
12 min
- 6.
Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
5 min
- 7.
*Available at specialty foods stores and some supermarkets.
