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Nick Nairn’s Monkfish with Curried Lentils
This is a meal I turn to time and again, it’s simple, wholesome and delicious
- 4 monkfish fillets, about 100g each Buy Now
- 200g puy lentils
- 50ml olive oil
- 25g carrot, very finely diced
- 25g celery, very finely diced
- 25g leek, very finely diced
- 1 garlic clove, crushed and then finely diced
- 2cm piece of root ginger, finely diced
- 1 tsp curry paste (paste not sauce; we like Pataks Madras)
- 300ml chicken (or veg) stock
- 3 ripe vine tomatoes, roughly chopped
- 3 tbsp chopped fresh coriander or chervil
- 2 tbsp sunflower oil
- squeeze of lemon juice
- 2 tbsp crème fraîche
- Maldon salt Buy Now
- freshly ground pepper
First cook the puy lentils in boiling water for 20-30 minutes or until tender. Drain them in a colander and spread on a tray to dry.
Prep the veg while the lentils are cooking. Warm the olive oil in a saucepan and sweat the carrot, celery, leek, garlic and ginger until soft. Add the curry paste and a little seasoning and cook for 2–3 minutes. Stir in the lentils, then add the stock and bring to the boil. Check the seasoning. Simmer for 30 seconds, or until you have a loose sauce. Not too wet, not too dry. Then remove from the heat.
Stir the crème fraîche into the lentils. Now add the monkfish and keep hot for 2-3 mins until just cooked. Add the chopped tomatoes and the chopped coriander or chervil.
Serve immediately, dividing the lentils between 4 warmed serving bowls, making sure the sauce and fish is evenly distributed.