Neven's Surf 'n' Turf: Monkfish Medallions, Dublin Bay Prawns, Chorizo with Sherry Vinegar Lentils.


Serves: 3-4

For the lentils:

  • 250g Beluga Lentils (or brown lentils/green lentils are)
  • 1 carrot, finely diced
  • 1 red onion, finely diced
  • 1 celery stalk, finely diced
  • Olive oil
  • 25g Butter
  • 1 tbsp sherry vinegar
  • 2 tsp caster sugar
  • 100ml beef stock
  • Season with salt and pepper
  • 1 tbsp flat leaf parsley, finely chopped

Surf n Turf:

  • 1 large monkfish tail fillet, cut into medallions
  • 12 Dublin Bay Prawns, peeled and deveined 
  • 100g chorizo sausage, sliced
  • 25g butter
  • Finely cut leaks, deep-fried, to garnish


  1. Cook the lentils in salted water for approximately 30-40 minutes, until they are just cooked but still holding their shape. These can be cooked 2-3 days in advance and stored in the fridge
  2. In a large saucepan place 2 tbsp olive oil. Add in the finely diced vegetables and add in a cube of butter. Stir the vegetable until softened but not coloured.
  3. Add in the pre-cooked lentils and stir. Add in the sherry vinegar followed by the caster sugar. Slowly pour in the beef stock and bring to the boil.
  4. Reduce the heat to allow to simmer, stirring occasionally. Cook for 10-12 minutes. Season with salt and pepper. At this stage, these lentils will keep in the fridge for up to a week.
  5. In a medium-size frying pan, heat olive oil. Season the monkfish with salt and gently place the seasoned side onto the pan followed by the sliced chorizo sausage. Add in a cube of butter.
  6. Once the monkfish has taken colour on one side, turn over and cook on the other side. Add in the prawns to the pan and turn after 2 minutes. Turn off the heat.
  7. Finish the lentils with the chopped flat leaf parsley.
  8. To serve, spoon the lentils into the middle of the plate.
  9. Arrange the monkfish medallions around the lentils followed by the prawns and chorizo.
  10. Drizzle the juice from the pan around the plate.
  11. Garnish with some deep-fried crispy leaks.