Ingredients
4 x 150g hake fillets
oil and butter to fry
450g mashed potato
150g butter
15g Dijon mustard
half head shredded cabbage
200g cooked puy lentils
150g smoked bacon lardons
1 finely diced carrot
zest 1 lemon
3 chopped spring onions
200ml chicken stock
75g butter
Method
1. Oil the fish, fry 4mins skin side down. Flip over cook 3mins, baste with lots of butter, squeeze over some lemon
2. Mash – beat the butter into the warm mash, season well
3. Fry the bacon til crispy
4. Add the carrot and cabbage, cook 2mins. Add the lemon zest.
5. Add the rest and cook 4mins
6. Beat in the butter
7. Serve a quenelle of mash, spoon over the cabbage mix, sit the fish on top
