Monkfish with Braised Endives and Puy Lentils

Name: Monkfish with Braised Endives and Puy Lentils
Cuisine: British
Ingredients: 2 pieces of filleted monkfish each weighing 140-175g/5-6oz; 15 g/½ oz puy lentils; 1 peeled clove of garlic; 1 peeled clove of garlic; ½ peeled small onion; ½ stick of celery; salt and freshly ground white pepper; salt and freshly ground white pepper; 6 small Belgium endives about 350 g/12 oz (or 3 larger ones cut in half); 60 ml/2 fl oz red wine; 60 ml/2 fl oz port; 125 ml/4 fl oz veal stock; 30 ml/1 fl oz olive oil; 15 g/½ oz unsalted butter

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

I love the richness of this dish, not only the flavours but the colours too; it really reminds me of winter evenings. The endive adds a touch of bitterness to the dish, which complements it well.

Ingredients

2 pieces of filleted monkfish each weighing 140-175g/5-6oz
15

Europe
United Kingdom
Main course
Gluten-free
Winter

Method

Trim the monkfish of any dark meat.

Wash the lentils and put in a pan with at least 3 times their volume of water; add to this the garlic, onion and celery; season with a little freshly ground pepper. Bring to the boil and simmer for about 12-15 minutes until the lentils are just cooked. Allow them to cool. Once cold remove and discard the vegetables and drain off the liquid.