Monkfish with Curried Lentils

Delicate monkfish slices gently poached in a flavorful base of curried lentils, aromatics, chicken stock, and creamy crème fraîche.

Healthy Seafood Main Course Monkfish Lentils

Estimated Nutrition

Calories

288.1

kcal / serving

1152.4 kcal total

Carbs

15.5g

per serving

62.1 g total

Fat

16.4g

per serving

65.4 g total

Protein

19.7g

per serving

78.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Curry Paste

mild

Dairy

tbsp

Crème Fraîche

Fruits

piece

Lemon

juice only

LegumesPulses

200

Puy Lentils

cooked

Liquids

300

Chicken Stock

NutsSeeds

clove

Garlic

peeled and finely chopped

tbsp

Coriander

freshly chopped

Salt

to taste

Black Pepper

freshly ground, to taste

tbsp

Coriander

chopped, to serve

OilsFats

Olive Oil

Seafood

200

Monkfish

trimmed and thinly sliced

Vegetables

Ginger

peeled and grated

piece

Carrot

peeled and finely diced

stalk

Celery

finely diced

piece

Leek

trimmed and finely diced

piece

Tomatoes

peeled, seeds removed, and diced

Method

Squeeze the juice from the grated ginger using a cloth into a bowl.

Fry diced carrot, celery, and leek in olive oil for 5 minutes until soft.

Add garlic and cook for one additional minute.

Stir in curry paste, ginger juice, cooked lentils, and 300ml chicken stock.

Boil the mixture, then reduce heat and stir in tomatoes, coriander, and crème fraîche.

Season monkfish slices with salt, pepper, and lemon juice.

Stir the fish into the lentils and cook gently for 3 minutes.

Spoon the mixture into bowls and garnish with extra coriander.