BBC Food - Recipes - Hake a la romana, sautéed lentils and jamón iberico, lemon and olive oil mayo

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