Monkfish cheeks on beluga lentils

Ingredients for 4 servings:

• 600 g monkfish cheeks
• 1 cup beluga lentils
• 3 cups water
• 1 m.-sized carrot(s), cut into sticks
• 1 m.-sized onion(s)
• 1 large garlic
• 20 g pickled ginger (gari)
• 90 ml juice from pickled ginger
• 200 ml cream
• 120 ml white wine
• 1 tsp locust bean gum
• 1 organic lemon(s)
• n. B. Oil
• 70 g bacon, white, smoked
• n. B. Flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

by Audra

Cook the lentils in water with the carrot according to the package instructions (ratio 1 to 3). For the sauce: Chop an onion, a garlic clove, and the gari, not too finely. Sauté everything in a little oil. Deglaze with white wine and the gari juice. Add the cream and the juice of half a lemon, bring to a boil briefly, and thicken with the locust bean gum. Sprinkle the sauce with the lemon zest. Finely dice the bacon and fry in a pan. First coat the monkfish cheeks in flour, then fry in the rendered lard (from the bacon).