Monkfish with curried lentils recipe
 The delicate flavour of monkfish is paired with warming curried lentils in this simple dish. 2cm/1in piece fresh root ginger, peeled, grated50ml/2fl oz olive oil1 carrot, peeled, finely diced1 celery stalk, finely diced1 leek, trimmed, finely diced1 garlic clove, peeled, finely chopped1 tsp mild curry paste200g/7¼oz Puy lentils, cooked according to packet instructions300ml/10½fl oz chicken stock3 tomatoes, peeled, seeds removed, diced2 tbsp chopped fresh coriander 2 tbsp crème fraîche 2cm/1in piece fresh root ginger, peeled, grated 50ml/2fl oz olive oil 1 carrot, peeled, finely diced 1 celery stalk, finely diced 1 leek, trimmed, finely diced 1 garlic clove, peeled, finely chopped 1 tsp mild curry paste 200g/7¼oz Puy lentils, cooked according to packet instructions 300ml/10½fl oz chicken stock 3 tomatoes, peeled, seeds removed, diced 2 tbsp chopped fresh coriander 2 tbsp crème fraîche 200g/7¼oz monkfish, trimmed, thinly slicedsalt and freshly ground black pepper1 lemon, juice only1 tbsp chopped fresh coriander, to serve 200g/7¼oz monkfish, trimmed, thinly sliced salt and freshly ground black pepper 1 lemon, juice only 1 tbsp chopped fresh coriander, to serve Method For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside.Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche.For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through.To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. For the curried lentils, place the grated ginger in a clean towel or a piece of muslin, over a small bowl, and twist the cloth to extract the juice. Set aside. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Heat the olive oil in a frying pan and fry the carrot, celery and leek 4-5 minutes, or until the softened. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. Add the garlic and cook for a further minute. Stir in the curry paste, reserved ginger juice, lentils and chicken stock. Bring the mixture to the boil, reduce the heat and stir in the tomatoes, coriander and crème fraîche. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. For the monkfish, season the monkfish slices, to taste, with salt and freshly ground black pepper and pour over the lemon juice. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. Carefully stir the monkfish slices into the curried lentils and heat gently for 2-3 minutes, or until the fish is cooked through. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander. To serve, spoon the monkfish and curried lentils into each of 4 serving bowls. Sprinkle over the chopped coriander.