2 pieces of Barramundi (Skin on, scaled and deboned)
2 pinches of salt
1 onion (or half a large onion), finely diced.
1/2 cup of white wine
1tbs. Dijon mustard
3/4 cup of pouring cream
1 cup of lentils
1 bouquet garni (12 sprigs thyme, 5 sprigs parsley, and 3 bay leaves tied together with kitchen twine)
Cook lentils as per instructions, adding 1 bouquet garni, a carrot and onion. Once cooked, drain and separate carrot, onion and bouquet garni.
Pat fish skin dry, and score. Add a pinch of salt. Put fish aside.
Slice skin off speck and cut into cubes. Add a dribble of olive oil to a pan, and add the speck and finely diced onion.
In a second pan, start cooking the fish by adding a dribble of olive oil and put fish skin side down in the pan. Cook on skin side for about 3 minutes or until fish turns white halfway up each piece. Then turn over to cook for about another 1-2 minutes, or until fully cooked. Add 2 tbsp. of butter for a bit of flavour. Take fish out to rest.
Add lentils to speck and onion mix. Add white wine and let mixture reduce down. Add Dijon mustard and mix in. Dizzle in pouring cream. Taste and if it needs, add another pinch of salt.
Plate up lentils, add fish on top, and decorate with sprigs of watercress and cheek of lemon.