Medallions Of Monkfish With Lentils

• 4 ounces lentils (see note)
• 2 tablespoons chopped bacon
• 2 tablespoons finely minced onion
• 2 tablespoons finely minced carrot
• 2 tablespoons finely minced celery
• 1 clove garlic, minced
• 2 cups well-flavored chicken stock
• 1 whole clove
• 1 sprig fresh thyme
• 1 bay leaf
• 1 1/2 pounds monkfish
• Salt and freshly ground pepper to taste
• 3 tablespoons butter
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1 teaspoon chopped parsley

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.

lentils, bacon, onion, carrot, celery, clove garlic, wellflavored chicken stock, clove, thyme, bay leaf, monkfish, salt, butter, lemon juice, mustard, olive oil, parsley

Taken from cooking.nytimes.com/recipes/1156 (may not work)