Maple-Glazed Halibut Fillet and Mung Beans Bowl

Tender halibut fillet paired with pickled cucumber and potato and mung beans, finished with chervil and a hit of allspice. 1. Pat the halibut fillet dry and season with salt, allspice. 2. Heat lard in a heavy pan and pan-fry the halibut fillet until it develops a deep golden crust, about 14 minutes. 3. Add pickled cucumber and potato to the pan and cook until just tender, stirring in chervil for fragrance. 4. Cook the mung beans separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of harissa paste before serving hot.