Crispy Lentil Rosti with Monkfish Medallions and Orange Sage Sauce

Rosti of Lentils with Monkfish
Category: Appetizers
Serves: 6

Ingredients:

Preparation:

Step 1: Prepare the lentil mixture for the rosti
Start by rinsing the lentils and placing them in a pot. Add enough water to cover them and bring to a boil. Let them cook for approximately 20 minutes, ensuring that the lentils remain slightly firm and don’t break apart. In a separate pot, place the potatoes in water and cook until soft, which should take about 15 minutes. Once cooked, drain the lentils and set them aside. Mash the boiled potatoes in a bowl and mix in the lentils. Add the grated Parmigiano Reggiano, egg, breadcrumbs, salt, and pepper. Stir until the mixture becomes consistent and compact.

Step 2: Prepare the monkfish
Slice the monkfish lengthwise down the spine to divide it into two halves. From each half, cut the fish into medallions about 3 cm thick (the size of the medallions will vary depending on the thickness of the fillet). Tie each medallion with kitchen twine to help maintain its shape while cooking. Allow the monkfish to marinate for about 10 minutes.

Step 3: Prepare the cooking liquid for the monkfish
Peel and finely chop the shallot. Once the monkfish has finished marinating, drain the marinade using a fine sieve. Heat a small amount of olive oil in a pan and sauté the shallot until it becomes translucent. Add the strained marinade liquid and let it reduce slightly. Transfer this sauce into a narrow container, add the olive oil, orange juice, and fresh cream. Mix to combine and set aside for later.

Step 4: Cook the rosti
For the rosti, take a generous spoonful of the lentil and potato mixture and shape it into a patty using your hands, similar to a small burger. Place each patty in a hot pan without adding any oil and cook them until golden and crispy on both sides.

Step 5: Cook the monkfish
In a separate pan, heat a little olive oil. Add the monkfish medallions, cooking them on each side until golden and slightly crisp. Once done, transfer the medallions to a plate lined with paper towels to remove any excess oil.

Step 6: Prepare the sage leaves for garnish
In a small pan, heat just enough olive oil to fry the sage leaves. Add the leaves and fry them until crispy. Once crispy, transfer the sage leaves to paper towels to remove any excess oil.

Step 7: Assemble the appetizer
To serve, place one rosti on each plate. Place two monkfish medallions on top of each rosti, removing the kitchen twine before serving. Spoon a generous amount of the orange-infused sauce over the fish. Finish by garnishing each plate with two crispy sage leaves and a light sprinkling of orange zest.

Notes:

• The balance of textures, from the crispy rosti to the tender monkfish and the crisp sage, creates a delightful contrast that’s enhanced by the sweet and slightly tangy orange sauce.
• You can prepare the lentil mixture ahead of time, allowing for an easy assembly when it’s time to cook.
• The Marsala wine in the marinade adds depth to the monkfish, complementing the flavors of the dish.