Monkfish Lentils Celeriac

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Monkfish Celeriac and Lentils

Last Friday was my mother’s anniversary, and after 19 years of absence, I still like to make a little something special to mark the occasion. I was on my own, and since we were reaching the end of the week, my fridge and food press (cupboard) looked like a Russian supermarket in the 80’s. I closed the shop and called in to my Friends next door, owners of The Forge restaurant. I knew what I had at home, and wanted to use it before getting my usual Saturday shopping. I fancied a bit of fish, and I know that they have a great supplier. Pauric gave me a nice piece of monkfish for one, we have helped each other for years now, and like a friend of mine said when I was telling her the story: “you know you have great neighbours when you can do things like that”, and she is right, even if I don’t really make a habit of it to be honest. Driving back home, I started to chuckle and thought of a great one liner: “You know when you have socializing issues, when you go to the restaurant next door to get your ingredients and cook your own dinner at home”. There is a bit of truth there, for sure!

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Chef! Can I get some fish?

Here is the recipe:

You’ll need: ( all the ingredients were organic)

  • 1 Celeriac
  • 200g of green or puy lentils
  • 1 Monkfish tail
  • Chestnut flour for dusting
  • Hemp oil
  • 2 garlic cloves
  • 50g of cured sliced pancetta

How to:

First, start with what takes the longest; in this case, the lentils. From cold, simmer 2 parts water for 1 part lentils for about 20 minutes or until soft. Do not salt the water until the end, as the lentils might get a bit bitter otherwise.

Roughly peel the celeriac with a knife and cut it into 2cm cubes. From cold and in salted water, bring to the boil with 2 cloves of garlic and simmer for 15 minutes, until soft. Drain and put in a container suitable for blending. Whiz until smooth.

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Chopped Celeriac

For the pancetta slices, place them on a baking tray and in a hot oven (200c) it goes for 10 minutes. Remove the pancetta crisps and place them on kitchen paper until serving time.

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Cured pancetta ready to bake

Cut the fish in three or four pieces, cover them well with chestnut flour and fry in olive oil for about 5 minutes on each side.

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Chestnut floured monkfish

Serve the lentils first with a bit of hemp oil, a bit of the celeriac mash on the side, the monkfish on top and season with good sea salt or fleur de sel and black pepper.

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A bit of hemp oil at the end for extra nutty feel
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Monkfish Celeriac and Lentils

Keep well and Eat Happy

Slán Tamall

Franck

5 thoughts on “Monkfish Lentils Celeriac

  1. Not on your own – with your mammy …. that’s what I believe but that statement about socialising issues did make me laugh (and the recipe did make me dribble in a wholly unladylike manner!) x

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