John Myers
Ingredients for 4 servings:
- 8 tbsp beluga lentils
- 250 ml vegetable stock, maybe a little more
- 1 cup of cream
- 240 g monkfish fillet(s)
- some olive oil for frying
- some butter
- some thyme
- Salt
- some pumpkin seed oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Add the beluga lentils and broth – the lentils should be covered with the liquid. Add more broth as the liquid evaporates. Just before the lentils are cooked, add the cream. The mixture should have a creamy consistency. The lentils don’t really need any additional seasoning, but if you don’t like it, you can season it very carefully with salt. Keep the lentils warm. Briefly fry the monkfish fillet on all sides in hot olive oil. Add the butter and thyme and baste the fish fillet with the cooking fat repeatedly. Fry for about 6-7 minutes, then season with salt. Finally, divide into portions. Divide the lentil mixture among four plates and place the portioned monkfish on top. Drizzle the dish with a little pumpkin seed oil and serve immediately.
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