David Higgs’ seabass with lentil curry and pickled cucumber

INGREDIENTS

Seabass

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

Lentil curry

1 onion – finely chopped

1 carrot – finely grated

2 cloves garlic – grated on a microplane

5g ground cumin

3g mustard seeds

2 tomatoes – skin removed and finely chopped

8g wet seafood masala

5g brown sugar

350g brown lentils – cleaned 200ml tomato juice

250ml vegetable stock salt and pepper – to season lemon – for squeezing

Pickled cucumber

200ml rice wine vinegar pickle

2 cucumbers – peeled and seeded 32 sprigs micro coriander – 4 per serving 72 small fennel blossoms – 9 per serving

METHOD

1. Cut the filleted seabass into 80g 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.

2. 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 an hour until the curry sauce thickens slightly, but be careful not to overcook the lentils – they should be so 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.

3. 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.

4. Spoon 45g warm lentil curry onto each plate. Place the seabass on top of the lentils. Position two ribbons of the cold cucumber pickle beside the curry, and garnish with four sprigs coriander and nine fennel blossoms.