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ROASTED MONKFISH WITH CURRIED LENTILS




Source of Recipe


Bon Appétit


Recipe Introduction


Hearty lentils and a creamy cauliflower puree make this a particularly satisfying fish dish. Curry powder is an exotic surprise in the lentils.




List of 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



Recipe



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.

*Available at specialty foods stores and some supermarkets.



Makes 4 servings.