Cut the filleted seabass into
Fry the onions, carrot and garlic until translucent. Add the spices and continue to cook for a few minutes. Add the finely chopped tomatoes, seafood masala, brown sugar, lentils, tomato juice and vegetable stock. Cover with a cartouche (paper or silicone lid). Simmer slowly for 1 hour until the curry sauce thickens slightly, but be careful not to overcook the lentils – they should be soft but remain whole. Adjust seasoning if necessary and finish with a squeeze of lemon. Allow to cool, and then refrigerate for a day before serving – curries develop flavour as they stand. Warm the curry gently in a pot as needed.
Pour the cold pickling liquid into a vacuum bag. Add the cucumber and vacuum seal. Refrigerate and leave for 24–36 hours. Remove the cucumber from the vacuum bag and slice into ribbons on a mandolin or use a peeler.
To assemble, arrange each plate as you wish, or by following the photo. Spoon 45g warm lentil curry onto each plate. Place the seabass on top of the lentils. Position 2 ribbons of the cold cucumber pickle beside the curry, and garnish with 4 sprigs micro coriander and 9 fennel blossoms.
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