Roasted Monkfish with Curried Lentils and Browned Butter ...

Ingredients

  • 1 cup French green lentils (lentilles de Puy)*
  • ½ cup finely chopped onion
  • 1 cup whipping cream
  • 1 tablespoon olive oil
  • 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
  • 1 ½ tablespoons grated lemon peel
  • 1/3 cup chopped fresh Italian parsley
  • + 12 more ingredients
    • 4 ½ cups small cauliflower florets (from about one 22-ounce head)
    • 2 tablespoons (¼ stick) butter
    • 2 ¾ cups water, divided
    • ¾teaspoon paprika
    • ¾ teaspoon curry powder
    • ½ cup finely chopped celery
    • ½ cup finely chopped peeled carrots
    • 1 tablespoon olive oil
    • 3 tablespoons (or more) water
    • 1/8 teaspoon ground nutmeg
    • 4 garlic cloves, chopped
    • 4 ½ cups small cauliflower florets (from about one 22-ounce head)

1. For sauce: Bring 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...

View full recipe at SpringPad

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