This dish is one of my favourites. Monkfish is a superb fish, it’s just a shame its rise in popularity has been directly proportional to its price. I also love lentils, the only place most of us ever eat them is in while having a curry. They offer a great texture balance to any dish, soft but with bite. Nutritionally they are probably a perfect balance with protein and complex carbohydrates. To cook them in this recipe you basically boil them for 40mins. Drain, then add flavourings. I love the depth of flavour chorizo adds to any dish. Some finely cubed pieces added to essentially a port jus mixed into the lentils and the dish is complete. I carried the spicing of the chorizo through to the monkfish, rubbing some smoked paprika and tumeric into the flesh before pan frying. This dish was made along a simple yet flavoursome starter. Goats Cheese crostini with Truffle Honey.
- 1 Monkfish Tail
- 2 Tsp Smoked Paprika
- 1 Tsp Turmeric
- 150g Lentils
- 50g, cubed Chorizo
- 1 finely chopped Shallot
- 100ml Port
- 100ml Chicken Stock
- 1 Tbsp Pasrley
- A Splash. Cream
- 400g Asparagus
- 100ml Cream
- 200ml Milk
- Rinse the lentils until the water runs clear, about 3-4 times. Boil in water for 35-40mins until al dente. DO NOT ADD SALT.
- Trim the woody bottoms off the asparagus. Put all of these into a pan with aknob of butter and enough milk to just cover. Boil until very soft, 10 mins.
- Add the asparugus stems to a processor and blitz with some cream until a puree is made. Season. Pass through a sieve. Measure 100ml of the cooking milk, add 100ml cream. Set aside until ready to serve.
- Remove the monkfish from the bone, rub the paprika and turmeric into the skin with some seasoning. Pan fry for 4 mins a side.
- Soften the shallot in a tablespoon of oil, add the chorizo. Once it releases it's colour add the reserved lentils. Now add the port and reduce until sticky, then add the stock and reduce again. Loosen with a splash of cream, add the parsley and check sessoning.
- Cook the asparagus tips in a knob of butter.