Neven's Surf 'n' Turf: Monkfish Medallions, Dublin Bay Prawns, Chorizo with Sherry Vinegar Lentils.
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
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- Finish the lentils with the chopped flat leaf parsley.
- To serve, spoon the lentils into the middle of the plate.
- Arrange the monkfish medallions around the lentils followed by the prawns and chorizo.
- Drizzle the juice from the pan around the plate.
- Garnish with some deep-fried crispy leaks.