Roasted Monkfish with Citrus Lentils & Mandarin Mayonnaise Oil

7:35 am on 16 February 2008

(Serves 10 Entrée size)

Step one: Mandarin Mayonnaise


  • 4 Egg yolks
  • ¼ Cup Mandarin juice
  • 1 Tbl Dijon mustard
  • ½ Tsp Sugar
  • 1 Cup Mandarin oil
  • ½ Canola oil
  • Salt & pepper to season


Place egg yolks, mandarin juice, cider vinegar, mustard and sugar into a food processor. Process for a couple of seconds until ingredients are incorporated. Slowly drizzle in mandarin oil and canola oil until mayonaise has thickened up. Season with salt and pepper and refrigerate until Will last at least a couple of weeks.

Step Two: Citrus Lentils


  • 1/3 Cup olive oil 
  • 2 TBL Diced pancetta or bacon 
  • 1 Cup Onion (fine dice) 
  • ½ Cup Celery (fine dice) 
  • 1 TBL Fresh thyme (minced) 
  • 1 TBL Orange zest (minced fine) 
  • 2 Bay leaves 
  • 1 Cup Orange juice 
  • 3 Cups Lentils 
  • 5 Cups Chicken or fish stock 
  • Salt & pepper to season


Take a suitable saucepan and place on medium to low heat. Add the olive oil with the pancetta (bacon), onion, celery,fresh thyme, orange zest and bay leaves. Sweat together for 25 minutes. Next, add your orange juice with the lentils and stock. Cook over medium heat until the lentils are cooked however not mushy (Around 35 minutes). All of the liquid should have been absorbed into the lentils. Remove from the heat, season with salt and pepper and cool.

Step Three: Cooking and Plating the Monkfish


  • 10 x 80gm Monkfish medallions 
  • Mandarin mayonnaise 
  • Chopped chives 
  • Citrus lentils 
  • Mandarin oil 
  • Cabernet syrup (equal parts cabernet Vinegar and sugar reduced to a Syrup - optional).
  • Chervil to garnish


Firstly pre-heat oven to 200 degrees. Next take a skillet or sauté pan and bring up to high heat. Season the monkfish medallions with salt and pepper. When the pan is hot,add your monkfish. Cook until golden all over and place in your pre-heated oven for 4-5 minutes. Remove from the pan and let the fish rest for two minutes. While the fish is resting, heat up your lentils with a little mandarin oil in either a pot over low heat or alternatively in a microwave. When hot add some chopped chives and check the seasoning.

Step Four:

Place a small pile of lentils in the center of each hot plate. Top with the cooked monkfish and then add a dollop of the mayonnaise onto each plate. Finally drizzle a small amount of mandarin oil and cabernet syrup over each dish.

Serve immediately.

From Afternoons with Jesse Mulligan

Find a Recipe

or browse by title