Ingredients for Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

• 4 1/2 cups small cauliflower florets (from about one 625g head)

• 240ml whipping cream

• 4 dentes de alho, picados

• 1/8 colher de chá de noz-moscada em pó

• 45ml (or more) water

• 1 colher de sopa de azeite de oliva

• 120ml de cebola finamente picada

• 70g finely chopped peeled carrots

• 70g finely chopped celery

• 100g French green lentils (lentilles de Puy)*

• 3/4 colher de chá de curry em pó

• 3/4 colheres de chá de páprica

• 650ml water, divided

• 2 colheres de sopa (1/4 de tablete) de manteiga

• 4 1/2 cups small cauliflower florets (from about one 625g head)

• 1/3 de xícara de salsa italiana fresca picada

• 1 1/2 tablespoons grated lemon peel

• 110g monkfish fillets (each about 1 inch thick), skin removed

• 1 colher de sopa de azeite de oliva

Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)

Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 600ml water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.

Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)

Mix parsley and lemon peel in bowl. Season with salt and pepper.

Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in centre, about 6 minutes per side.

Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.

*Available at specialty foods stores and some supermarkets.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.