Posted in: Recipes
Retro Recipe Revival: Monkfish, Chorizo & Puy Lentil CasseroleWe recently found yet another old-school promotional Tower recipe book nestling in the archives. This latest find focuses on the iconic Tower Pressure Cooker sold throughout the early to mid-90s and has provided us with further fuel for our Retro-Recipe Revival series, allowing us to send some vintage pressure cooker recipes your way, updated to modern tastes and appliances! This week we get our casserole on and bring you Monkfish, Chorizo and Puy Lentil Casserole.
Recommended applianceTower 6 Litre Aluminium Pressure Cooker Total time to table: 45 minutes Total Cost Per Serving: Contains Nuts? No Suitable for Vegetarians? No Serves: 6
- 900g monkfish fillets (skinned)
- 3 tbspns olive oil
- x 1 large red onion (thinly sliced)
- x 2 garlic cloves (crushed)
- 100ml red wine (we recommend a nice Chianti)
- 225g Puy lentils
- 600ml fish or chicken stock
- 400g tinned, chopped tomatoes
- 115g chorizo, cut into 3mm slices
- x 3 tbspns mixed fresh basil and coriander leaves
- x 1 ½ tspns sea salt
- x 12 turns black pepper
- Fresh coriander sprigs to garnish
- Trim the monkfish fillets, removing and discarding any membrane, and then cut into 5cm pieces
- Heat the oil in your Tower pressure cooker crockpot and add the onion and garlic. Cook for around 3 minutes until softened and transparent.
- Pour in the red wine and boil fast to reduce for around 3 minutes, then add the lentils and the stock, stirring well to combine.
- Next, add the chopped tomatoes and chorizo, season to taste, then bring to a rapid boil.
- Replace the lid on the pressure cooker and bring up to full pressure (15psi). Lower the heat and cook for a further 9 minutes
- Release the pressure using the cold water quick release method, add the monkfish and then bring to the boil. Next, reduce the heat and simmer, stirring occasionally for around 3 minutes until the fish is firm and opaque.
- Finely chop the herbs – the Tower Dual-Bladed Mini Chopper is ideal for this task – and add to the casserole at the last minute. Season to taste with salt and pepper.
- If you prefer to cook the monkfish separately and add to the casserole once the lentils are cooked, sear the fillets in a large griddle pan until browned. The Tower Cerastone 24cm Die-Cast Grill Pan is perfect for the task thanks to its heat distribution and non-stick properties. Once done, season with salt and pepper and a squeeze of lemon juice, and then arrange over the Puy lentil and chorizo base.
- Arrange on a serving plate and drizzle over a little extra virgin olive oil. Garnish with basil or coriander and then tuck in!
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