Hake with Zhoug and Yellow Split Pea Dhal Recipe - Great British Chefs

Ingredients

• 4 hake fillets, weighing 120–140g each
• 4 tsp rock salt
• 2 tbsp of vegetable oil
• 1/2 bunch of coriander, leaves picked
• 1/2 small bunch of flat leaf parsley, leaves picked
• 1 green chilli, deseeded and finely diced
• 1/2 tsp cumin seeds, toasted and finely crushed
• 1 cardamom pod, finely crushed
• 2 cloves, finely crushed
• 1/2 tsp agave syrup
• 2 garlic cloves, finely grated
• 50ml of olive oil
• 1/2 tsp table salt
• 150g of yellow split peas, well rinsed
• 1 bouquet garni
• 200ml of coconut cream
• 2 tsp table salt
• 1 knob of ginger, 8cm in length, peeled and finely grated
• 1 tbsp of turmeric
• 1 green chilli, finely diced
• 10g of cumin seeds