Monkfish With Curried Lentils
This tasty recipe combines tender monkfish with aromatic curried lentils, creating a flavorful and satisfying dish. The lentils are infused with ginger, curry paste, and a touch of crème fraîche, complemented by the freshness of tomatoes and coriander. The monkfish is seasoned simply with salt, pepper, and lemon juice before being gently cooked and combined with the lentil mixture, resulting in a delicious and balanced meal. Serve the monkfish and curried lentils in bowls, garnished with a sprinkle of fresh coriander for a finishing touch. Enjoy this delightful and nutritious dish with family or friends.
— Constant Cookbook
Ingredients
- 2cm/1in piece fresh root ginger
- 50ml/2fl oz olive oil
- 1 carrot
- 1 celery
- 1 leek
- 1 garlic
- 1 tsp mild curry paste
- 200g/7¼oz Puy lentils
- 300ml/10½fl oz chicken stock
- 3 tomatoes, peeled, seeds
- 2 tbsp chopped fresh coriander
- 2 tbsp crème fraîche
- 200g/7¼oz monkfish
- salt and freshly ground black pepper
- 1 lemon
- 1 tbsp chopped fresh coriander
Instructions
- For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.
- Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened.
- Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.
- For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice.
- Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.
- To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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