-
1
Place the lentils in a bowl, cover with water to a depth of one inch above the lentils and allow to soak for one hour.
-
2
Drain, rinse twice and set aside.
-
3
Preheat the oven to 300 degrees.
-
4
Heat the bacon in a heavy saucepan.
-
5
Add the onion, carrot and celery and saute until tender.
-
6
Stir in the garlic.
-
7
Add the lentils and chicken stock.
-
8
Tie the clove, thyme and bay leaf together with a piece of string and add the bunch.
-
9
Bring to a simmer.
-
10
Cover and place in the oven for about 20 minutes, until the lentils are just tender.
-
11
All the liquid will not have been absorbed.
-
12
Remove the bundle of herbs and set the lentils aside.
-
13
The recipe can be prepared in advance up until this point.
-
14
Cut the monkfish into medallions about one-inch-thick.
-
15
You should have 12 to 15 medallions.
-
16
Season with salt and pepper.
-
17
Shortly before serving, reheat the lentils and beat in the butter a bit at a time.
-
18
Season with lemon juice, mustard and salt and pepper to taste.
-
19
Heat the olive oil in a heavy skillet.
-
20
Cook the medallions over medium-low heat for about three minutes on each side, until they are just cooked through.
-
21
Spoon some of the lentils in the center of each of four or five warmed plates.
-
22
Arrange the medallions of fish on them and spoon more of the sauce from the lentils around them.
-
23
Garnish with parsley and serve.
