800 grams firm white fish fillets
sea salt and freshly ground pepper
2 teaspoons curry powder
22 cm square or round banh trang rice paper wrappers
4 tablespoons chopped chives
knob of butter
200 grams green Puy lentils
3 tablespoons extra virgin olive oil
small knob butter
300 grams pumpkin, peeled and diced
1 red onion, thinly sliced
2 cloves garlic, crushed
zest of 1 lemon
small handful coriander, chopped
2 tablespoons soy sauce
juice of 1 lemon
2 teaspoons sesame oil
Lentils: Cook the lentils in a pan of boiling, salted water until tender. Drain well.
Heat the oil and butter in a sauté pan and cook the pumpkin, onion and garlic until the vegetables are tender. Add the remaining ingredients and the cooked lentils. Season and gently combine.
Fish: Cut the fish into 10 cm long pieces and sprinkle both sides with sea salt, freshly ground pepper and curry powder.
Dip the rice paper rounds one at a time into hot water to soften then place on a tea towel. Sprinkle with chives and place a fish fillet on top. Fold in the sides and fold to enclose like a parcel. Repeat with the remaining rice paper and fish fillets.
Heat the olive oil and butter in a sauté pan. Add the fish parcels and cook for 2-3 minutes each side or until the rice paper is golden and crisp and the fish is tender. Cooking time depends on the thickness of the fish.
To serve: Spoon the salad onto serving plates and top with a piece of fish. The salad can be served warm or at room temperature. Garnish with lemon wedges.