Monk Fish And Lentils Recipes

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.

Steps:

• Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
• Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.