Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower

Name: Roasted Monkfish with Curried Lentils and Browned Butter Cauliflower
Yield: 4 Servings
Ingredients: 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; 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); 1/3 cup chopped fresh Italian parsley; 1 1/2 tablespoons grated lemon peel; 4 6-ounce monkfish fillets (each about 1 inch thick), skin removed; 1 tablespoon olive oil

By Tim Partridge of Pedrix in Boston MAPhotography by Sam Gray

April 6, 2008

Recipe notes