1 carrot, finely chopped
1 tbsp lemon juice
2 tbsp chopped parsley
1 shallot, finely chopped
40g/1½oz baby spinach
½ tsp Dijon mustard
500ml/18fl oz chicken stock, cold
150g/5½oz dried small green lentils
100²µ/3½´Ç³ú plain flour, for coating
1 bay leaf
sea salt and freshly ground black pepper
1 tbsp extra-virgin olive oil
75ml/2½fl oz extra virgin olive oil
olive oil, for frying
sea salt flakes
75ml/2½fl oz sunflower oil
2 large free-range eggs, beaten
1 large free-range egg yolk, at room temperature
4 x 170g/6oz hake portions
50g/1¾oz jamón iberico, cut into1cm/½in cubes