Seabass, lentil curry, pickled cucumber

Name: Seabass, lentil curry, pickled cucumber
Ingredients: 200 ml rice wine vinegar pickle; 2 cucumbers – peeled and seeded; 32 sprigs micro coriander – 4 per serving; 72 small fennel blossoms – 9 per serving; lemon zest – for sprinkling; salt and pepper; 1 carrot – finely grated; 1 onion – finely chopped; 5 g ground cumin; 2 cloves garlic – grated on a microplane; 2 tomatoes – skin removed and finely chopped; 3 g mustard seeds; 5 g brown sugar; 8 g wet seafood masala; 200 ml tomato juice; 350 g brown lentils – cleaned; salt and pepper – to season; 250 ml vegetable stock; lemon – for squeezing; salt and pepper – to season; salt and pepper; 640 g seabass – filleted, skin on

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This is a dish I have done often. I love a lentil curry, and it’s great paired with the fatty seabass.

Ingredients

Seabass

640 g seabass – filleted, skin on
salt and pepper
lemon zest – for sprinkling

Starter
Pescatarian

Method

Cut the filleted seabass into 80 g portions; do not remove the skin. Grill the fish skin side down first and turn when the flesh begins to change from translucent to white. Season with salt and pepper and finish with lemon zest.

Fry the onions, carrot and garlic until translucent. Add the s