Ingredients

• 1 tbsp extra-virgin olive oil
• 1 shallot
• finely chopped
• 1 carrot
• finely chopped
• 1 bay leaf
• 150g/5½oz dried small green lentils
• 500ml/18fl oz chicken stock
• cold
• sea salt and freshly ground black pepper
• 40g/1½oz baby spinach
• 50g/1¾oz jamón iberico
• cut into1cm/½in cubes
• 1 large free-range egg yolk
• at room temperature
• 1 tbsp lemon juice
• ½ tsp Dijon mustard
• sea salt flakes
• 75ml/2½fl oz extra virgin olive oil
• 75ml/2½fl oz sunflower oil
• 2 tbsp chopped parsley
• olive oil
• for frying
• 4 x 170g/6oz hake portions
• 100g/3½oz plain flour
• for coating
• 2 large free-range eggs
• beaten
• sea salt and freshly ground black pepper

Directions

• To make the sautéed lentils
• heat the oil in a saucepan and fry the shallot
• carrot and bay leaf until they begin to turn golden-brown. Add the lentils and the cold chicken stock
• give everything a good stir
• and leave to cook for 20-25 minutes
• or until the stock has reduced in volume. Remove the bay leaf and season with salt and pepper. Keep warm.
• For the mayonnaise
• put the egg yolk
• lemon juice
• mustard and sea salt into a mixing bowl and lightly blend together. Gradually whisk in the oils
• a little at a time
• until you have produced a thick and silky smooth mayonnaise. Mix in the parsley.
• For the fish
• pour 1cm/½in of olive oil into a large non-stick frying pan
• placed over a medium heat
• or you can also use a deep-fat fryer heated to 170C/340F (Caution: hot oil can be dangerous. Do not leave unattended).
• Coat the pieces of hake in flour
• knock off the excess and then coat well in the beaten egg. Place into the hot oil and fry for about four minutes on each site
• depending on the thickness of the fish
• until golden-brown. Lift onto kitchen paper
• and leave to drain.
• Finally
• add the spinach to the lentils and allow it to wilt for a minute or so.
• To serve
• divide the lentils among the serving plates. Place the hake on top. Add a tablespoon of lemon mayonnaise on top of the fish
• and finally some of the jamón pieces.