ROASTED MONKFISH WITH CLASSIC FRENCH LENTILS
White fish, ham and Puy lentils is a hard-to-beat combo and with a meaty fish like monkfish, this is a supper to savour.
Provided by James Martin
Categories Main course
Yield Serves 4
Number Of Ingredients 19
Steps:
- For the classic French lentils, heat a sauté pan or a large frying pan and then add the butter and oil. Once hot, add the onion and cook for two minutes. Add the garlic, diced pancetta, carrot, celery, leek and bay leaf and cook for a further two minutes.
- Add the lentils and red wine and bring to the boil. Cook until the volume of wine has reduced by half, then add the stock and cook the lentils for 25-30 minutes. Mix in the sherry vinegar and parsley.
- For the monkfish, season the monkfish fillets with salt and freshly ground black pepper.
- Heat a frying pan until smoking, add the olive oil and monkfish and cook on each side for 1-2 minutes, or until the crust is golden-brown and the fish is cooked through. Remove from the pan and rest on a warm plate for 2-3 minutes, then thickly slice into four pieces.
- To serve, place a spoonful of the lentils in each of four shallow serving bowls and place the sliced monkfish on top. Garnish with the sliced cooked pancetta and the parsley cress.
MEDALLIONS OF MONKFISH WITH LENTILS
Provided by Florence Fabricant
Categories dinner
Time 1h45m
Yield 4 - 5 servings
Number Of Ingredients 17
Steps:
- Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
- Preheat the oven to 300 degrees.
- Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
- Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
- Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
- Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
- Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 9 grams, Carbohydrate 20 grams, Fat 17 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 6 grams, Sodium 663 milligrams, Sugar 2 grams, TransFat 0 grams
ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER
Categories Milk/Cream Blender Bean Fish Sauté Curry Cauliflower Lentil Fall Simmer Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- 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.
FISH WITH SPICED LENTILS
A healthy supper, full of flavour, in less than half an hour
Provided by Good Food team
Categories Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
- Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.33 milligram of sodium
MONKFISH IN LEMON BUTTER WINE SAUCE
Very Simple Monkfish Recipe. I had something similar in Venice Italy. I have been searching forever for a monkfish recipe with no luck. In fact I became rather intimidated as most sites I found info on said Monkfish was difficult to prepare. So I made this one up Myself. My Husband & children loved it. The cooking and ingredient quantities are estimated as I just threw everything together & this was the 1st time I made this.
Provided by lbyrne
Categories Very Low Carbs
Time 55m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low.
- Place Monkfish Fillets in pan & season with salt & pepper.
- Slice sticks of butter in 1/8" pieces & lay on top of fish.
- Sprinkle lemon & wine over fish.
- Sprinkle fish with parsley.
- Place in broiler for aprox. 15 to 30 min (I am not sure of the time as I was not paying that much attention to it). I just checked the fish every few minute & took out of oven when fish started to flake.
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