Roasted Monkfish With Classic French Lentils
Savor the classic French lentils paired with succulent monkfish in this elegant and flavorful dish. The lentils are simmered to perfection with aromatic vegetables, red wine, and stock, then brightened with sherry vinegar and fresh parsley. The monkfish is seasoned and seared to a beautiful golden-brown crust, resulting in tender and flavorful bites. Serve the sliced monkfish atop a bed of lentils and garnish with crisp pancetta and parsley cress for a stunning presentation.
— Constant Cookbook
Ingredients
- knob of butter
- 2 tbsp olive oil
- 1 onion
- 1 garlic
- 150g/5½oz pancetta
- 1 small carrot
- 1 stick celery
- ¼ leek
- 1 bay leaf
- 300g/10½oz Puy lentils
- 175ml/6fl oz red wine
- 450ml/16fl oz dark chicken stock
- 2 tbsp good sherry vinegar
- 2 tbsp chopped fresh parsley
- 4 slices pancetta
- 2 tbsp parsley
- 400g/14oz monkfish
- and freshly ground saltblack pepper
- 2 tbsp olive oil
Instructions
- 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.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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