Pan fried halibut with lentil dhal, mango salsa and mint yoghurt recipe

Servings 4

4 halibut portions 6-7oz skinless

Pea shoots for garnish

Lentil dhal

250g puy lentils soaked over night

1 onion finely diced

2 garlic cloves crushed

Thumb size piece of fresh ginger chopped

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon turmeric

1 teaspoon of salt

700ml of chicken stock

20g coriander

2 tomatoes diced

Mango salsa

1 ready to eat mango peeled

1 shallot

2g coriander chopped finely

Lime zest

1 tablespoon olive oil

Mint yoghurt

50g greek yoghurt

10ml honey

10g mint yoghurt

For the lentil dhal –

• Fry the onions in a medium sized pan with a little vegetable oil until brown in colour
• Add the all of the spices and cook for a further 5 minutes
• Add the chicken stock bringing to the boil, then add the lentils.
• Slowly cook until it is of a thick consistency and the lentils are soft.
• Adjust the seasoning to your liking and add the diced tomatoes and coriander.

For the mango salsa –

• Dice the mango to ½ cm cubes.
• Finely dice the shallot and mix in the olive oil, lime zest and coriander.
• Season to taste and serve at room temperate

For the mint yoghurt –

• Mix the Greek yoghurt with the mint sauce and honey.

For the halibut –

• Pan fry in a non-stick pan for 2-3 minutes on both sides, rest and serve with the accompaniments.