Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower
Serves: 5
Hal Herzog
1 January 1970
Based on User reviews:
48
Spice
61
Sweetness
50
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 cup
Whipping Cream1 tsp
Ground Nutmeg2.75 cups
Water (divided)1 tbsp
Olive Oil1 cup
Onion (finely chopped)1 cup
Celery (finely chopped)3 tsp
Curry Powder3 teaspoon
Paprika2 tbsps
Butter (1/4 stick)1.5 tbsps
Lemon Peel (grated)Directions:
1
For sauce: Bring first 4 ingredients to boil in medium saucepan
2
Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes
3
Cool slightly
4
Transfer mixture to blender; add 3 tablespoons water and puree until smooth
5
Season with salt and pepper
6
(Can be made 1 day ahead
7
Cover; chill
8
Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired
9
) Bring first 4 ingredients to boil in medium saucepan
10
Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes
11
Cool slightly
12
Transfer mixture to blender; add 3 tablespoons water and puree until smooth
13
Season with salt and pepper
14
(Can be made 1 day ahead
15
Cover; chill
16
Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired
17
) For lentils and browned butter cauliflower: Heat oil in medium saucepan over medium heat
18
Add onion, carrots, and celery; sauté until soft, about 8 minutes
19
Add lentils, curry, and paprika; stir 1 minute
20
Add 2 1/2 cups water; bring to boil
21
Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes
22
Uncover; stir until liquid is absorbed, about 5 minutes
23
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes
24
Add cauliflower; sauté until beginning to brown, about 5 minutes
25
Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer
26
Stir in lentil mixture
27
Season with salt and pepper
28
(Can be made 2 hours ahead
29
Let stand at room temperature
30
Rewarm before serving
31
) Heat oil in medium saucepan over medium heat
32
Add onion, carrots, and celery; sauté until soft, about 8 minutes
33
Add lentils, curry, and paprika; stir 1 minute
34
Add 2 1/2 cups water; bring to boil
35
Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes
36
Uncover; stir until liquid is absorbed, about 5 minutes
37
Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes
38
Add cauliflower; sauté until beginning to brown, about 5 minutes
39
Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer
40
Stir in lentil mixture
41
Season with salt and pepper
42
(Can be made 2 hours ahead
43
Let stand at room temperature
44
Rewarm before serving
45
) For gremolata: Mix parsley and lemon peel in bowl
46
Season with salt and pepper
47
Mix parsley and lemon peel in bowl
48
Season with salt and pepper
49
For fish: Sprinkle monkfish with salt and pepper
50
Heat oil in large nonstick skillet over medium-high heat
51
Add fish; sauté until just opaque in center, about 6 minutes per side
52
Sprinkle monkfish with salt and pepper
53
Heat oil in large nonstick skillet over medium-high heat
54
Add fish; sauté until just opaque in center, about 6 minutes per side
55
Divide sauce among 4 plates
56
Spoon lentil mixture alongside
57
Place fish atop lentils; sprinkle with gremolata
58
Divide sauce among 4 plates
59
Spoon lentil mixture alongside
60
Place fish atop lentils; sprinkle with gremolata
61
*Available at specialty foods stores and some supermarkets
62
*Available at specialty foods stores and some supermarkets