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Begin by cooking the puy lentils in boiling water for 20-30 minutes or until they are tender.
Drain the lentils in a colander and spread them out on a tray to dry.
While the lentils are cooking, prep the vegetables.
Heat some olive oil in a saucepan and sweat the carrot, celery, leek, garlic, and ginger until they are soft.
Add the curry paste and a little seasoning to the pan and cook for 2-3 minutes.
Stir in the cooked lentils, then add the stock and bring the mixture to a boil. Check the seasoning and adjust as needed.
Simmer the mixture for 30 seconds, or until you have a loose sauce that is not too wet or dry.
Remove the pan from the heat and stir in the creme fraiche.
Add the monkfish to the pan and keep it hot for 2-3 minutes or until it is just cooked.
Add the chopped tomatoes and the chopped coriander or chervil to the pan.
Serve the lentils immediately, dividing them between 4 warmed serving bowls and making sure the sauce and fish are evenly distributed. Enjoy this luxurious and simple dish!
Maldon Salt, Sea Salt Flakes 250g