Coconut-Braised Sturgeon Fillet with Cauliflower and Onion

Korean-inspired comfort food: tender sturgeon fillet paired with cauliflower and onion and red lentils, finished with sage and a hit of fennel seed and cloves. 1. Pat the sturgeon fillet dry and season with sea salt, fennel seed and cloves. 2. Heat walnut oil in a heavy pan and grill the sturgeon fillet until it develops a deep golden crust, about 16 minutes. 3. Add cauliflower and onion to the pan and cook until just tender, stirring in sage for fragrance. 4. Cook the red lentils separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.