6 Brussels sprouts, trimmed, peeled and leaves separated
6 Jerusalem artichokes, peeled and sliced
3 fresh curry leaves
1 garlic clove, crushed
squeeze lemon juice
salt and freshly ground black pepper
pinch cumin
1 tsp mild curry powder mixed with 1 tsp salt
2 tbsp olive oil
sea salt
knob of butter
25g/1oz butter
50ml/2fl oz double cream
milk (optional), for thinning
2x200g/7oz hake fillets