Monkfish with Curried Puy Lentils

Begin by cooking the puy lentils. Rinse them under cold water, then place them in a saucepan with plenty of fresh cold water.

Bring to the boil, then reduce the heat and simmer gently for 20-30 minutes, or until they are tender but still hold their shape – puy lentils are ideal for this monkfish recipe as they don't turn mushy easily.

Drain the cooked lentils well in a colander and, if time allows, spread them out on a tray to steam dry slightly while you prepare the base.

While the lentils are cooking, prepare the vegetables.

1. Heat some olive oil in a separate large saucepan or casserole dish (one that will eventually hold the lentils and fish) over a medium-low heat.
2. Add the finely chopped carrot, celery, leek, garlic, and grated ginger. Sweat gently, stirring occasionally, until the vegetables are soft and aromatic but not coloured (about 8-10 minutes).
3. Add your chosen curry paste and a little seasoning (salt and freshly ground black pepper) to the pan.
4. Cook, stirring continuously, for 2-3 minutes to toast the spices – this step is crucial for developing the flavour foundation for the curried lentils.

Stir the drained puy lentils into the spiced vegetables, ensuring they are well-coated.

1. Pour in the stock (vegetable or fish stock works well) and bring the mixture gently back to a boil.
2. Taste and check the seasoning, adjusting if needed – remember the curry paste may already contain salt.
3. Reduce the heat and simmer the curried lentil mixture gently for about a minute, just until you have created a loose, saucy consistency that is neither too wet nor too dry.

The lentils should be nicely suspended in the sauce.

Remove the pan containing the curried lentils from the direct heat. Gently stir in the crème fraiche until it is fully incorporated and the sauce is creamy.

Now, add the prepared monkfish fillet(s). Ensure any membrane has been removed from the monkfish fillet and cut it into bite-sized chunks or neat medallions. Nestle the pieces of monkfish into the hot lentils.

The residual heat of the lentils and sauce is usually sufficient to cook the delicate monkfish through perfectly in just 2-3 minutes; it will turn opaque and feel just firm to the touch when ready. Avoid vigorously boiling or overcooking, as this will toughen the fish. Finally, gently stir in the chopped fresh tomatoes (seeds removed if preferred) and the chopped fresh coriander or chervil for freshness.

Serve this wonderful monkfish recipe immediately while everything is hot and vibrant. Divide the aromatic curried lentils mixture between 4 warmed serving bowls. Make sure the rich sauce and tender pieces of perfectly cooked monkfish are evenly distributed amongst the portions. Enjoy this luxurious yet surprisingly simple dish!