Lentil Rosti with Monkfish

I can provide you with a recipe for lentil rosti that pairs well with a monkfish fillet. It is a dish that unites rustic flavors with those of seafood cuisine, creating an elegant pairing suitable for a special dinner.

Ingredients for the lentil rosti:

• 200 g lentils (picked over, rinsed and boiled)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 sprig rosemary, chopped
• Salt and black pepper to taste
• Extra-virgin olive oil to taste
• Flour, as needed to bind (about 2-3 tablespoons)

Ingredients for the monkfish:

• 4 monkfish fillets (about 150-200 g each)
• Salt and pepper to taste
• Extra-virgin olive oil to taste
• 1 lemon (juice)
• Aromatic herbs to taste (for example thyme or parsley)

Preparation

1. Begin by preparing the lentils: boil them in water until tender but still whole. Drain and set aside to cool.

2. In a skillet, sauté the onion and garlic with a drizzle of extra-virgin olive oil until translucent. Add the cooked lentils, chopped rosemary, salt and pepper. Cook for a few minutes.

3. Let the mixture cool slightly, then add enough flour to bind everything together. Shape into small rosti by pressing the mixture with your hands or using a ring mold.

4. In a non-stick skillet, heat a drizzle of oil and cook the lentil rosti on both sides until golden and crispy. Keep warm.

5. For the monkfish, season the fillets with salt, pepper, lemon juice and aromatic herbs. Heat a skillet with a drizzle of oil and cook the monkfish fillets for about 3-4 minutes per side, depending on thickness, until golden on the outside and just cooked through inside.

6. Serve the monkfish fillet on a bed of lentil rosti and, if desired, drizzle with raw extra-virgin olive oil and a few fresh herbs.

Interesting Facts

Monkfish, also known as anglerfish tail, is a fish highly prized in cooking for its delicate flavor and meaty texture. It is often used in refined recipes because it contains no bones and is therefore very practical to eat.