There are four separate components to this dish and I would recommend reading through the recipes first from start to finish to ensure you’re well prepared. The parsnip cream and lentils can be prepared as far in advance as you need and reheated when you’re ready to serve.
Though the dish may appear small it is deceivingly filling. However, if you fancy an additional side dish then I suggest you roast any remaining sprouts with a little bacon and butter and mix in a handful of fresh chopped herbs to finish.
Throughout these recipes, remember to season with salt, then taste and season again if necessary.
Ingredients
| 2 | Parsnips, peeled and diced (cut the inner core out) (Main) |
| 150 g | Butter |
| 400 ml | Cream |
| 1 piece | Streaky bacon, diced finely |
| ¼ | Carrots, peeled and diced finely |
| ½ stick | Celery, peeled and diced finely |
| ½ | Onions, white, peeled and diced finely |
| 2 cloves | Garlic, crushed and finely chopped |
| 1 | Olive oil |
| 1 can | Lentils, washed thoroughly of the brine (Main) |
| 400 ml | Red wine |
| 500 ml | Chicken stock, brown |
| 1 handful | Thyme, chopped |
| 1 | Bay leaf, chopped |
| 500 g | Monkfish fillets (Main) |
| 100 g | Butter |
| 1 clove | Garlic, crushed |
| 1 sprig | Thyme |
| 200 g | Brussels sprouts (Main) |
Directions
Parsnip cream
- Melt the butter on a medium heat in a saucepan and add the parsnips. Cook for 5 minutes, keeping them moving in the pan to prevent sticking, until they show signs of going soft.
- Add cream and reduce heat to a low temperature. Cook for a further 10 minutes then remove from the heat and allow to cool slightly. Transfer to a food processor and blitz until it forms a smooth, velvety puree.
- Reheat in a saucepan when ready to serve.
Quick braised lentils
- Caramelise the bacon, carrot, celery, onion and garlic in a small frying pan with a splash of olive oil until light brown in colour. Add the lentils and cook for a further minute. Add the red wine to deglaze the pan and reduce to a syrup. Finally, add the chicken stock and bay leaf and reduce by half. Just before serving, mix in the chopped thyme.
- Reheat when ready to serve.
Roasted monkfish
- Heat the oven to 180C. Cut the monkfish into four portions.
- Bring an oven-proof pan almost to smoking point and pour in a little oil. Season the monkfish and add it to the pan, making sure the fish is dry or the oil will spit. Caramelise all sides then add the butter, garlic and thyme. Baste the fish with the melting butter, then pop it in the oven. Cook for 5 minutes, basting again halfway through.
Brussels sprouts
- Cut the root of the sprouts away and gently pull apart the leaves, trying to keep them in their natural shape. Bring a pot of water to the boil and blanch the sprout leaves for 15 seconds. Drain on paper towels and dress with olive oil. Sprinkle with salt and freshly ground black pepper.
Presentation
Spoon 3 Tbsp of parsnip cream in the centre of the plate. Spoon 2 Tbsp braised lentils on top, followed by a portion of roasted monkfish. Delicately place the brussels sprouts leaves around the edges of the monkfish.
