The Dish: Bouchée urban brasserie -- Monkfish with lentils and cauliflower

Chef Tim Partridge

Do not be intimidated by the length of this recipe. All parts can be completed ahead of time. Only the fish needs to be cooked just prior to serving. It's simple enough for a casual dinner on the weekend with friends.

INGREDIENTS
Cauliflower cream (make a day ahead of time)
4 cups of cauliflower
3 cloves garlic
3 cups light cream
Pinch of fresh nutmeg
Dash of salt and pepper

METHOD
Combine all ingredients in heavy bottom saucepan. Bring to a simmer on medium heat and simmer until the cauliflower is easily pierced by tip of a knife. Strain and reserve liquid. Puree solids in blender until smooth and creamy, adding reserved cream until the desired consistency is reached.

INGREDIENTS
Gremolata (make a few hours ahead of time to allow flavors to marry)
1 teaspoon chopped garlic
1 bunch chopped flat leaf parsley
Zest of 2 lemons
3 tablespoons good quality extra virgin olive oil
Combine all ingredients and set aside
4-6 oz. pieces of monkfish, swordfish or halibut
Pre-heat oven to 400 degrees
2 ounces vegetable oil
Salt and pepper
1 oz. cold, unsalted butter

METHOD
Heat oil in large heavy bottom saucepan over high heat. (large enough to hold 4 fish filets easily) Season fish with salt and pepper. Reduce heat to med/high and place fish in pan. Allow cooking for approximately three minutes until brown and crisp. Turn filets over, add butter and cook in oven for approximately eight minutes. Remove from oven and baste with oil, butter, salt and pepper.

INGREDIENTS: Lentils (can do up to a day ahead of time)
2 tablespoons butter
2 tablespoons virgin olive oil
2 cups diced carrots - small dice
2 cups diced celery
2 cups diced white onion
2 cloves garlic, crushed
2 cups dried French lentils
Salt and pepper
1 quart of chicken or vegetable broth

METHOD
Sauté vegetables and garlic in the oil and butter until they begin to soften. Season with salt and pepper, add dried lentils, and toss to combine. Add vegetables and stock, bring to a simmer and cook until lentils are "toothy," not mushy. If necessary, add more liquid to lentils if not completely cooked. Remove from heat, season with salt and pepper and cool.

ASSEMBLY
4 cups of cauliflower florets, blanched
2 tablespoons cold, unsalted butter
Generous amount of fresh, chopped parsley
Salt and pepper to taste
(1 cup chopped, cooked bacon, optional)

Heat butter in large sauté pan, heat until butter starts to brown and bubble. Add cauliflower and stir consistently until cauliflower absorbs butter, and starts to brown. Add bacon (if using), add lentils and toss to combine. Heat thoroughly and season with parsley.

Smooth cauliflower puree on bowl/plate, spoon cooked lentils and cauliflower onto the puree. Place fish on top of lentils and gremolata on top of fish. Enjoy.