Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Name: Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps (1/4 stick) butter; 118 milliliters finely chopped peeled carrots; 1 liters cauliflower florets (from about one 22-ounce head); 118 milliliters finely chopped celery; 1 teaspoons curry powder; 237 milliliters French green lentils (lentilles de Puy); 4 garlic cloves, chopped; 0 teaspoons ground nutmeg; 2 Tbsps grated lemon peel; 680 grams monkfish fillets (each about 1 inch thick), skinless; 1 Tbsp olive oil; 118 milliliters finely chopped onion; 1 teaspoons paprika; 79 milliliters chopped fresh Italian parsley; 651 milliliters water, divided; 237 milliliters whipping cream

Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower might be just the main course you are searching for. This recipe serves 4. Watching your figure? This gluten free and pescatarian recipe has 629 calories, 41g of protein, and 35g of fat per serving. If you have olive oil, paprika, water, and a few other ingredients on hand, you can make it. To use up the lemon peel you could follow this main course with the Lemon Syrup Cake with Berries and Lemon-Curd Cream as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly.

Ingredients you will need

Cauliflower

Equipment you will use

Sauce Pan

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.)

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Salt And Pepper

Sauce

Water

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Blender

Heat oil in medium saucepan over medium heat.

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Cooking Oil

Equipment you will use

Sauce Pan

Add onion, carrots, and celery; sauté until soft, about 8 minutes.

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Carrot

Celery

Onion

Add lentils, curry, and paprika; stir 1 minute.

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Lentils

Paprika

Curry Powder

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.

Ingredients you will need

Lentils

Water

Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes.

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Butter

Equipment you will use

Frying Pan

Add cauliflower; sauté until beginning to brown, about 5 minutes.

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Cauliflower

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.

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Salt And Pepper

Cauliflower

Lentils

Water

Let stand at room temperature. Rewarm before serving.)

Mix parsley and lemon peel in bowl. Season with salt and pepper.

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Salt And Pepper

Lemon Peel

Parsley

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Bowl

Sprinkle monkfish with salt and pepper.

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Salt And Pepper

Monkfish

Heat oil in large nonstick skillet over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add fish; sauté until just opaque in center, about 6 minutes per side.

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Fish

Divide sauce among 4 plates. Spoon lentil mixture alongside.

Ingredients you will need

Lentils

Sauce

Place fish atop lentils; sprinkle with gremolata.

Ingredients you will need

Lentils

Fish

*Available at specialty foods stores and some supermarkets.

Equipment

Ingredients

Servings:

2Tbsps

(1/4 stick) butter 118milliliters

finely chopped peeled carrots 1liters

cauliflower florets (from about one 22-ounce head)118milliliters

finely chopped celery 1teaspoons

curry powder 237milliliters

French green lentils (lentilles de Puy)4

garlic cloves, chopped 0teaspoons

ground nutmeg 2Tbsps

grated lemon peel 680grams

monkfish fillets (each about 1 inch thick), skinless 1Tbsp

olive oil 118milliliters

finely chopped onion 1teaspoons

paprika 79milliliters

chopped fresh Italian parsley 651milliliters

water, divided 237milliliters

whipping cream

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Maysaran Arsheen Pinot Gris. It has 4.5 out of 5 stars and a bottle costs about 18 dollars.