Monkfish with lentils, sautéed asparagus and Thai shellfish hollandaise

Name: Monkfish with lentils, sautéed asparagus and Thai shellfish hollandaise
Ingredients: 7 g Red curry paste; 2 Lobster jus or bisque; 2 Knorr Garde d'Or Hollandaise sauce; 10 g Knorr Liquid Concentrate Shellfish; 10 g Lime juice; Salt and pepper; 800 g Monkfish fillet; 1 units.items Lime leaf; 10 g Vadouvan; 150 g Beluga lentils; 40 g Yellow winter carrot; 40 g Orange winter carrot; Clarified butter; 0.5 Vadouvan vinaigrette; 30 units.items Green asparagus; 30 units.items Slices of Serrano ham; watercress; nasturtium

A classic combination of monkfish and bacon in a new twist and with Thai shellfish hollandaise. This recipe serves approximately 10 people.

Ingredients

7gRed curry paste

2Lobster jus or bisque

2Knorr Garde d'Or Hollandaise sauce

10gKnorr Liquid Concentrate Shellfish

10gLime juice

1units.itemsLime leaf

Salt and pepper

800gMonkfish fillet

10gVadouvan

150gBeluga lentils

40gYellow winter carrot

40gOrange winter carrot

0.5Vadouvan vinaigrette

Clarified butter

30units.itemsGreen asparagus

30units.itemsSlices of Serrano ham

watercress

nasturtium

Preparation

Reduce the lobster jus by half with the curry paste, lime juice, and lime leaf.
Add the Knorr Garde d'Or Hollandaise sauce and the Knorr Liquid Concentrate Shellfish and heat the mixture.
Strain the sauce and pour the mixture into a siphon.
Pressurize the siphon with two cartridges.

Season the monkfish fillet with salt, pepper, and vadouvan.
Pan-fry the monkfish fillet over medium heat until perfectly cooked.
Cut the monkfish into nice portions.

Cook the lentils in water until done.
Cut the carrots into fine brunoise and add this to the lentils.
Drain the lentils and add some of the vinaigrette.

Blanch the asparagus briefly in water with some salt.
Wrap the asparagus in the ham and briefly fry them in some clarified butter.

Divide the lentils together with monkfish pieces and the sautéed asparagus over the plates.
Garnish with nasturtium and watercress and finish with the Thai shellfish Hollandaise.