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Cornish Sea Bass, Tarka Dhal and Coriander Salad

Serves 4


1 Sea Bass
500g Tarka Dhal
200g Curly kale
40g Cucumber
30g Tomato
30g Red onion
15g Coriander shoots
5g Olive oil
1 Lemon

Sea Bass

2kg Sea Bass
5g Olive oil
Maldon Sea Salt and pepper
Lemon juice


  1. Fillet the Sea Bass and cut into 4 portions.
  2. Add olive oil to a non-stick pan.
  3. Place bass in the pan skin side down.
  4. Cook until the skin is crisp (about 2.5 minutes).
  5. Turn bass over and finish with butter.
  6. Remove from pan and correct seasoning.
  7. Bass should be served at 42oC.

Tarka Dhal

5g Cumin seed
3g Coriander seed
1.5g Turmeric
1g Ground ginger
5g Curry powder
5g Maldon Sea Salt
150g Finely chopped white onion
150g Diced blanched tomato
10g Finely diced and deseeded red chilli
10g Micro planed ginger
25g Micro planed garlic
600g Yellow lentils soaked under running cold water for 30 minutes
40g Butter
800mls Water
150g Cherry tomatoes
15g Coriander


  1. Cook the cumin and coriander seeds in hot oil until they brown slightly and release their fragrance.
  2. Add the rest of the dry spices and salt and cook out for 2 minutes, a splash of water may be required to stop the spices from burning.
  3. Add the onion garlic, ginger and chilli and cook out for five minutes to create a sauce; again a splash of water may be required to loosen the spices.
  4. Add the drained lentils and coat with the spices, cook for 2/3 minutes stirring constantly so the lentils take on the flavours.
  5. Add 300mls of water hot water to the lentils and stir until it has been absorbed.
  6. Add ladles of water to the mix until the lentils are soft and have a smooth consistency.
  7. Finish with the butter and correct the seasoning.
  8. Transfer to a tray and cover with greaseproof and allow to cool.
  9. To finish add quartered cherry tomatoes and coriander.

Coriander Salad

1 Punnet micro coriander
1 Red onion
1 Tomato
¼ Cucumber
Olive oil
Lemon juice


  1. Blanch tomato, peel, remove seeds and slice lengthways.
  2. Remove seeds from the cucumber and slice thinly.
  3. Slice red onion thinly.
  4. Dress with olive oil and lemon juice.
  5. Correct seasoning and combine with coriander cress.

Curly Kale

400g Kale
50g Butter
Maldon Sea Salt and pepper


  1. Blanch kale for 1 minute.
  2. Toss with butter and correct seasoning.
  3. Squeeze out excess liquid.

To serve:

  1. Carefully cook Sea Bass.
  2. Warm Tarka Dhal and finish with cherry tomatoes and coriander.
  3. Prepare and dress salad.
  4. Cook kale.
  5. Finish dish, correct seasoning and serve immediately.