monk fish and lentils
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
For the curried lentils
- 2cm/1in piece fresh root ginger, peeled, grated
- 50ml/2fl oz olive oil
- 1 carrot, peeled, finely diced
- 1 celery stalk, finely diced
- 1 leek, trimmed, finely diced
- 1 garlic clove, peeled, finely chopped
- 1 tsp mild curry paste
- 200g/7üoz Puy lentils, cooked according to packet instructions
- 300ml/10ýfl oz chicken stock
- 3 tomatoes, peeled, seeds removed, diced
- 2 tbsp chopped fresh coriander
- 2 tbsp crème fraîche
For the monkfish
- 200g/7üoz monkfish, trimmed, thinly sliced
- salt and freshly ground black pepper
- 1 lemon, juice only
- 1 tbsp chopped fresh coriander, to serve
Method
- STEP 11. 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.
- STEP 22. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened.
- STEP 33. 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.
- STEP 44. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice.
- STEP 55. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.
- STEP 66. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.
- STEP 7Show me more monkfish recipes