Monkfish with Cream Lentils
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 240 g monkfish fillet (s)
- some olive oil for frying
- some butter
- some thyme
- salt
- 8 tablespoon lentils (beluga lentils)
- 250 ml vegetable stock, possibly a little more
- 1 cup cream
- some pumpkin seed oil
Print Recipe
Pin Recipe Instructions
- Top the beluga lentils with broth - the lentils must be covered with the liquid. Always pour in a little more broth as soon as the liquid has boiled away. Just before the lentils are done, add the cream. The whole thing must have a creamy consistency. The lentils are actually not additionally seasoned (if you don`t like this, you should carefully season with salt). Keep the lentils warm.
- Fry the monkfish fillet briefly on all sides in hot olive oil. Add the butter and thyme and keep pouring the frying fat over the fish fillet. Fry for approx. 6-7 minutes, then season with salt.
- Finally divide into portions.
- Now distribute the lentil vegetables on four plates and place the portioned monkfish on top.
- The dish is now drizzled with a little pumpkin seed oil and served immediately.
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