Begin by blanching the black lentils in salted water and cook until tender. Strain lentils & put to one side.
Using your Scanpan sauté pan, add the streaky bacon & cook on medium heat until the fat renders. Add the diced shallots, sliced leeks, garlic & thyme until the leeks & shallots soften. Then add mussels to the pan along with white wine and bring to the boil, cooking until the mussels are fully open.
Remove the mussels from the pan and set to one side. Strain all the liquid from the pan into another Scanpan saucepan. Add the lentils to the beautifully cooked bacon, shallots, leeks, garlic & thyme, add a knob of butter & cook for a further 5min on medium heat.
Place the sauce pan with the liquid onto a Siemens induction stove & cook until the mixture has reduced by two thirds. Then add the milk & cream, further reducing by half. Once reduced, adjust seasoning & add a squeeze of lemon juice, as well as the lentil mixture.
Portion the hake into 200g sections, score the skin across the flesh, and add a generous pinch of salt to the skin. Add a splash of olive oil to your non-stick Scanpan Pro IQ pan, and lay the fish skin-side down onto the pan, placed on a medium heat hob. Slowly bring the pan to a high heat in order to crisp the skin. Then turn the fish over and add knob of butter & baste the fish until the flesh is cooked through, yet tender.
Finish off your lentil garnish by adding the blanched peas, chives & the mussels that were kept to one side.
Using a Bamix blender, foam the mussel sauce until it is frothy and aerated, then ladle a couple of spoons over the lentils.
To plate your dish, create a base on your plate using the lentil, bacon & mussel garnish. Gently place the fish on top. Add pea shoots and another drizzle of your mussel foam to finish the dish off.
Lovely fresh fish dish for supper.