Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower

Image of Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower, Bon Appetit Magazine
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Ingredients

SAUCE
  • 4 1/2 cups small cauliflower florets (from about one 22-ounce head)
  • 1 cup whipping cream
  • 4 garlic cloves, chopped
  • 1/8 teaspoon ground nutmeg
  • 3 tablespoons (or more) water
LENTILS AND BROWNED BUTTER CAULIFLOWER
  • 1 tablespoon olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped peeled carrots
  • 1/2 cup finely chopped celery
  • 1 cup French green lentils (lentilles de Puy)*
  • 3/4 teaspoon curry powder
  • 3/4 teaspoon paprika
  • 2 3/4 cups water, divided
  •  
  • 2 tablespoons (1/4 stick) butter
  • 4 1/2 cups small cauliflower florets (from about one 22-ounce head)
GREMOLATA
  • 1/3 cup chopped fresh Italian parsley
  • 1 1/2 tablespoons grated lemon peel
FISH
  • 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
  • 1 tablespoon olive oil

Description

Hearty Lentils And A Creamy Cauliflower Puree Make This A Particularly Satisfying Fish Dish. Curry Powder Is An Exotic Surprise In The Lentils.

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