INGREDIENTS
2 teaspoon of English mustard
½ tsp curry powder
2 tbsp olive oil
1x 180g turbot filleted & skinned
Salt and pepper
1 shallot (finely diced)
1 white onion (finely diced)
1 tbsp baby capers
1 tbsp olive oil
1 lemon (zest & juice)
100g puy green lentils (cooked)
1 big tomato concasse (diced)
1 bunch of chives
1 bunch of chervil
½ bunch of mint
100ml chicken stock
1 tablespoon of mayonnaise
Recipe continues
METHOD
In a bowl mix mustard, curry powder and olive oil.
Season turbot with salt and pepper then rub both sides of the fish into the mustard mixture.
Steam fish for about 4 minutes.
In another pan cook the Shallots, onion, capers and a touch of curry in olive oil. Add a squeeze of lemon.
Add the poached lentils.
Add the fresh tomato, then the chives, chervil and mint and cook for a few minutes.
Add a small amount of stock, then just before serving add the mayonnaise.
Put the lentil and mayonnaise mixture on the bottom. Put the steamed fish on top.