Roasted Monkfish With Curried Lentils and Browned Butter Cauliflower

Sauce;
4 1/2 cups small cauliflower florets
1 cup whipping cream
4 garlic cloves, chopped
1/8 teaspoon ground nutmeg
3 tablespoons or more water

Lentils and Browned Butter Cauliflower;
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
3/4 teaspoon curry powder
3/4 teaspoon paprika
2 3/4 cups water, divided

2 tablespoons butter
4 1/2 cups small cauliflower florets

Gremolata
1/3 cup chopped fresh Italian parsley
1 1/2 tablespoons grated lemon peel

Fish
4 6-ounce monkfish fillets (each about 1 inch thick), skin removed
1 tablespoon olive oil

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; saute 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; saute 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; saute 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.
Makes 4 servings.


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