Sea bass en croute with Puy lentils Archive

Ingredients

• 350g/12oz strong plain flour
• 1 tsp salt
• 350g/12oz unsalted butter, chilled and cut into cubes
• 2 free-range eggs, separated
• 150ml/5fl oz ice-cold water
• 50g/2oz Puy lentils
• 220ml/8fl oz vegetable stock
• ½ small red onion, finely chopped
• ½ fennel, finely chopped
• 1 garlic clove, crushed
• salt and freshly cracked black pepper
• 50ml/2fl oz of Thai fish sauce
• 6 tbsp Malaysian curry powder
• 2 tbsp lemongrass, tough outer leaves removed and inner stalks well chopped
• 3 tbsp fresh ginger, grated
• 1 whole chilli, finely chopped
• 3 garlic cloves, crushed
• 2 x 150g/6oz sea bass fillets, skin and pin-bones removed
• 40g/1½oz plain flour
• 100ml/3½fl oz milk
• 2 free-range eggs
• 5 sprigs dill, chopped
• bunch spring onions, chopped
• 1 tbsp olive oil