6 Brussels sprouts, trimmed, peeled and leaves separated
salt and freshly ground black pepper
To make the spiced hake, rub the hake fillets with the seasoned curry powder. Heat the oil in a frying pan and cook the fillets, flesh-side down, for 4–6 minutes. Flip over and add the butter and curry leaves. Baste in the butter and add the lemon juice. Keep warm.
Meanwhile, to make the artichoke cream, place the artichokes, garlic, and cream in a saucepan and cook over a medium heat for 10 minutes, or until the artichokes are tender. Place the mixture in a food processor, add the butter and blitz to a cream. Add a little milk to thin if necessary.
To make the Brussels sprouts, heat the oil in a frying pan and sauté the sprout leaves and cumin together until the leaves are just wilted. Season with salt and pepper.
To serve, spoon the artichoke cream into two bowls, top with the hake and curry leaves and garnish with the sprout leaves. Serve immediately.
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