Roasted Monkfish With Curried Lentils And Browned Butter Cauliflower Recipes

ROASTED MONKFISH WITH CURRIED LENTILS AND BROWNED BUTTER CAULIFLOWER

Steps:

• For sauce:
• Bring first 4 ingredients to boil in medium saucepan. Reduce heat, cover, and simmer until cauliflower is very tender, about 17 minutes. Cool slightly. Transfer mixture to blender; add 3 tablespoons water and puree until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, stirring, and adding more water to thin sauce, if desired.)
• For lentils and browned butter cauliflower:
• Heat oil in medium saucepan over medium heat. Add onion, carrots, and celery; sauté until soft, about 8 minutes. Add lentils, curry, and paprika; stir 1 minute. Add 2 1/2 cups water; bring to boil. Reduce heat, cover, and simmer until lentils are tender, stirring occasionally, about 30 minutes. Uncover; stir until liquid is absorbed, about 5 minutes.
• Meanwhile, cook butter in large nonstick skillet over medium-high heat until browned, about 2 minutes. Add cauliflower; sauté until beginning to brown, about 5 minutes. Add 1/4 cup water; cover and cook until cauliflower is crisp-tender and water evaporates, about 3 minutes longer. Stir in lentil mixture. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature. Rewarm before serving.)
• For gremolata:
• Mix parsley and lemon peel in bowl. Season with salt and pepper.
• For fish:
• Sprinkle monkfish with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add fish; sauté until just opaque in center, about 6 minutes per side.
• Divide sauce among 4 plates. Spoon lentil mixture alongside. Place fish atop lentils; sprinkle with gremolata.
• *Available at specialty foods stores and some supermarkets.

ROASTED MONKFISH

Steps:

• Preheat the oven to 450 degrees.
• Heat the oil in a skillet over high heat until hot but not smoking. Add the monkfish, shaking the pan as you add the fish to prevent sticking. Sear the fish on one side until golden brown, about 2 to 3 minutes. Transfer to the oven and roast until opaque and firm to the touch, about 8 minutes.
• Transfer the fish to a warm plate and set aside. Place the skillet over medium heat and add the wine or vermouth and 1/4 cup water, scraping the browned bits from the pan. Add the Chunky Cipolline Tomato Compote to the skillet and cook until heated through.
• Season to taste with salt and pepper. Spoon the compote among 4 dinner plates, arrange a piece of the monkfish over the compote, and serve.

BROWNED BUTTER ROASTED CAULIFLOWER

Steps:

• Preheat oven to 400°. Cut stem ends off unpeeled garlic cloves. Wrap cloves in a piece of foil. Bake 25-30 minutes or until cloves are soft. Unwrap and cool to room temperature. Squeeze garlic from skins. Mash with a fork., Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until golden brown, stirring constantly. Remove from heat., Place cauliflower in a greased 15x10x1-in. baking pan. Drizzle with browned butter; sprinkle with salt and pepper. Toss to coat. Roast 15-20 minutes or until cauliflower is golden brown and tender., Transfer to a bowl. Add remaining ingredients and roasted garlic; toss to combine.

ROASTED MONKFISH

Steps:

• Preheat oven to 425 degrees.
• Season fish with salt and pepper.
• Heat 2 tablespoons of the olive oil in a large nonstick skillet. Over high heat, cook one side of the fish until golden brown, about 1 minute. Turn, and brown the second side. Add carrot, onion, garlic, wine and fish broth, and simmer 2 to 3 minutes.
• Transfer the contents of the skillet to an oven-proof baking dish, and cover tightly with aluminum foil. Roast for 5 minutes. Remove the fish to a serving platter and keep warm.
• Meanwhile, in a saucepan, boil the cooking liquid and vegetables over high heat until reduced by half. Stir in the remaining olive oil to bind the sauce.
• Spoon the sauce and vegetables over the fish, and serve with mashed potatoes.

ROASTED CAULIFLOWER WITH LEMON BROWN BUTTER

Steps:

• In a small pan, heat oil until rippling; add sage and cook, while stirring, until crisped, about 2 minutes.
• Drain on paper toweling and transfer oil to a large bowl.
• Let sage cool, then crumble into a small bowl; stir in coarse salt and set aside.
• Meanwhile, preheat oven to 375 degrees F; place a roasting pan, with about an inch of water on bottom of oven.
• Add cauliflower to bowl of oil and season with table salt; toss to coat.
• Spread cauliflower out on 2 baking sheets and bake until lightly browned, about 20 to 30 minutes.
• In the meantime, melt butter in a small pan over medium heat until foamy.
• Once foam subsides, stir often, and once solids are browned, turn off heat and squeeze all the lemon juice into pan and stir well.
• Transfer cauliflower to a bowl, pour butter on top, add lemon zest, season with about half the sage salt, toss; taste and add more sage salt as needed.

ROASTED CAULIFLOWER WITH BROWN BUTTER

Steps:

• Preheat oven to 450 degrees F (425 degrees F, if using convection). Cut the stem off the cauliflower as close to the florets as possible to provide a flat base for roasting. Remove and discard any green leaves. Place the cauliflower in a cast-iron skillet and rub oil all over the surface. Place in the oven and roast, 30 minutes.
• Remove from the oven; the cauliflower should be light brown and slightly softened. Use your hands to carefully mash the softened butter onto the top of the cauliflower. Place back into the oven for 10 minutes.
• Remove from the oven. Tilt the skillet to pool the brown butter at one end, then use a spoon to thoroughly baste the cauliflower. Test for doneness by inserting a sharp knife into the center: the cauliflower should be completely tender with no resistance. If it needs a bit more time in the oven, baste one final time and place back in the oven for 10 more minutes.
• Remove from the oven, baste again, and test for doneness. Sprinkle with a generous pinch of salt and serve whole or cut into wedges.