Poached Trumpeter, Potato Cream, Salted Mullet Roe, Fermented White Lentil Leaves

Trumpeter is a thick, fine white-fleshed fish caught off the east coast of Tasmania. I poach the fish in crème fraîche; the lactic acid in the crème fraîche helps to tenderise the fish and imparts a beautiful flavour. Warm salted mullet roe adds a briny sea intensity to the dish, contrasted with the sweet earthy potato cream. The fermentation of the urad dal (lentils) helps to create crispness and depth of flavour in the resulting textural leaves.