2 fillets of sea bream (trimmed, pin boned and descaled)
100g puy lentils (blanched)
1 sweet potato (thickly diced and blanched)
1 carrot (finely diced)
1 stick of celery (finely diced)
Half a banana shallot (finely diced)
Half a tin coconut milk
1 tbsp mild madras curry powder
Half a fresh chilli
1 stick of lemon grass
Half a lime
1 dried curry leaf
1 tbsp tomato paste
4-5 florets of stem broccoli (blanched)
Handful of chopped coriander
Root vegetable crisps (thinly sliced parsnips, beetroot, sweet potato, tossed in flour and fried until crisp)
• Heat a small saucepan on the stove over a medium heat and add a splash of olive oil and a small knob of butter.
• Add the celery, carrot and shallot and sweat them off until they soften.
• Bash the stick of lemon grass with the back of a knife and add to the pan, along with the chilli, curry powder and curry leaf. Continue stirring the mixture over a
medium heat to release and combine the flavours.
• Stir in the blanched lentils and sweet potatoes, followed by the coconut milk and allow to simmer for five to six minutes.
• Add the tomato paste, half of the lemon and the lime to the pan and continue to simmer on a low heat, occasionally stirring.
• Heat a non-stick frying pan over a medium heat; season the sea bream on both sides. Add a splash of rapeseed oil to the pan and place the fillets skin-side down and allow to cook for two to three minutes to get the skin nice and crispy.
• Add a knob of butter to the frying pan, along with the blanched broccoli around the bream, and then turn the bream over. Baste the fish and broccoli with the butter. As it starts to go brown and foam up, squeeze the other half of the lemon over and allow the fish to rest in the pan.
• Taste the lentil mixture and adjust seasoning accordingly.
• To serve, place the lentils into a warm, shallow bowl, top with the broccoli then the sea bream and finish with the vegetable crisps.