Seared monkfish with curried lentils from New Scottish Cookery: 160 New and Traditional Recipes Using the Best Produce from Scotland (page 52) by Nick Nairn

  • carrots
  • celery
  • coriander leaves
  • crème fraîche
  • fresh ginger
  • leeks
  • Puy lentils
  • sunflower oil
  • chicken stock
  • monkfish tails
  • vine tomatoes
  • mild curry paste

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute fish stock for chicken stock, and chervil for coriander leaves.

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