Steamed Monkfish and Lentils

by Chef Didier Leroy

700 ml water
200 grams LePuy lentils
600 grams monkfish
1 head shiitake mushrooms
1 shallot finely chopped
2 bunches parsley finely chopped

1. Slice monkfish fillets in half and place in steamer for eight to 10 minutes.

2. Add lentils to water and cook on gentle boil for seven minutes.

3. Strain lentils and fold in finely chopped parsley and shallots.

4. Place fish over bed of lentils and garnish with slices of shiitake mushroom (gently steamed). Serves 4.

Fish Velouté Sauce

(For Steamed Monkfish with Lentils)

25 grams unsalted butter
30 grams flour
475 ml fish stock
5 grams salt
1 pinch white pepper

Method:

1. Melt butter.

2. Add flour, and cook over low heat until roux is slightly brown.

3. Slowly pour in fish stock, whipping until smooth.

4. Bring to a boil, stirring until sauce thickens. Simmer 10 minutes and season with salt to taste. Serves 4.