Monk Fish And Lentils Recipes

TOM KERRIDGE'S MONKFISH & COCONUT CURRY

Steps:

• Heat the vegetable oil in a large non-stick sauté pan over a medium-high heat. When hot, add the onion and cook for 5 minutes or until softened and starting to brown.
• Add the garlic, ginger and chilli and cook for a couple of minutes. Now add the curry leaves, turmeric and ground coriander and cook, stirring for 1 minute or until fragrant.
• Add the tomatoes, stock and lentils to the pan. Stir, bring to the boil over a medium heat and simmer for 12-15 minutes or until the sauce is thickened and the lentils are tender.
• Meanwhile, cut the monkfish into 4cm pieces. Trim the green beans and cut them in half.
• You don't need to cook monkfish for long. Add the monkfish pieces and coconut milk to the pan and cook over a gentle heat for 2-3 minutes. Add the beans and cook for a further 3-4 minutes. Remove the pan from the heat, taste to check the seasoning and stir in the coriander. Serve with naan or rice pilaf, and enjoy with a glass of chilled white wine.

ROASTED MONKFISH WITH CLASSIC FRENCH LENTILS

Steps:

• 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.

MEDALLIONS OF MONKFISH WITH LENTILS

Steps:

• Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour. Drain, rinse twice and set aside.
• Preheat the oven to 300 degrees.
• Heat the bacon in a heavy saucepan. Add the onion, carrot and celery and saute until tender. Stir in the garlic. Add the lentils and chicken stock. Tie the clove, thyme and bay leaf together with a piece of string and add the bunch. Bring to a simmer. Cover and place in the oven for about 20 minutes, until the lentils are just tender. All the liquid will not have been absorbed. Remove the bundle of herbs and set the lentils aside. The recipe can be prepared in advance up until this point.
• Cut the monkfish into medallions about one-inch-thick. You should have 12 to 15 medallions. Season with salt and pepper.
• Shortly before serving, reheat the lentils and beat in the butter a bit at a time. Season with lemon juice, mustard and salt and pepper to taste.
• Heat the olive oil in a heavy skillet. Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
• Spoon some of the lentils in the center of each of four or five warmed plates. Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them. Garnish with parsley and serve.