Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower
Photo by Noel Barnhurst

Ingredients

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

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. Cover; chill....

View full recipe at Epicurious

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