Hake, on a bed of lentils

Paul the fish had beautiful hake today, so I adapted this from something I saw on the web - it might have been a Hairy Bikers thing.

All ingredients available from inside and outside Todmorden market.

The Mediterranean Pantry

Olive oil
Garlic
Lentils
Gluten free flour
Bouillon
Bay leaves
Mustard

Garry the veg

Onions
Carrots
Lemon
Spinach
Potatoes

Lots of places:  eggs

1.  Roast potatoes, in olive oil, in a hot oven for about an hour.
2.  Sautee chopped onion and carrot, with a little crushed garlic, in olive oil.
3.  When the onion is soft, add lentils - beluga in this case - but any small brown would be good.  Add stock made of bouillon, and bay leaves, cook until lentils are done.  Add more stock/water if required.
4.  Make lemon mayonnaise - whisk an egg yolk with 1/2 tsp dijon mustard and the juice of a lemon.  Slowly whisk in about a cup of light olive oil - it will thicken to a glossy mayonnaise.
5.  Dust the fish in flour, then dip into whisked egg.  Fry, in hot oil, for a few minutes...
6.  Serve, scoff ...