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0 min Makes 4 servings. Main Ingredient: MONKFISH*CURRIED*LENTILS Cuisine: American

Cooking: Prep: 35 minutes; Total: 35 Minutes Start to finish: 1 day min




4 1/2 cups small cauliflower florets (from about one 22-ounce head)

1 cup whipping cream

4 garlic cloves, chopped

1/8 teaspoon ground nutmeg

3 tablespoons (or more) water

Lentils and Browned Butter Cauliflower

1 tablespoon olive oil

1/2 cup finely chopped onion

1/2 cup finely chopped peeled carrots

1/2 cup finely chopped celery

1 cup French green lentils (lentilles de Puy)*

3/4 teaspoon curry powder

3/4 teaspoon paprika

2 3/4 cups water, divided

2 tablespoons (1/4 stick) butter

4 1/2 cups small cauliflower florets (from about one 22-ounce head)


1/3 cup chopped fresh Italian parsley

1 1/2 tablespoons grated lemon peel


4 6-ounce monkfish fillets (each about 1 inch thick), skin removed

1 tablespoon olive oil

Nutrition Facts

per serving of Makes 4 servings.




Step 1For sauce:

Step 2Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. 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.)

Step 3For lentils and browned butter cauliflower:

Step 4Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. 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.

Step 5Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. 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. Let stand at room temperature. Rewarm before serving.)

Step 6For gremolata:

Step 7Mix parsley and lemon peel in bowl. Season with salt and pepper.

Step 8For fish:

Step 9Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.

Step 10Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.

Step 11*Available at specialty foods stores and some supermarkets.

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