Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Test the haddock with a fork. It is done if it flakes easily. Tips Smoked haddock chowder with leeks and sweetcorn by Nigel Slater Chowder is a hearty bowl of food - here the smoked haddock is paired perfectly with sweet leeks and crunchy sweetcorn.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can have smoked haddock & creamy puy lentils with dill #mycookbook using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Prepare 200 g rinsed Puy Lentils
- Prepare Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Make ready 1 tbsp Vegetable oil
- Make ready Bunch Dill finely chopped
- Make ready 500 ml Veg stock
- Prepare 4-6 tbsp Creme Fraiche
- Get 4 Smoked Haddock fillets, pin-boned and skinned
- Make ready 1 Lemon, zest and juice
- Take Black Pepper
Smoked haddock is synonymous with a great many comfort food dishes, with its smoky sweetness pairing well with rich, creamy flavours. Smoked haddock often comes dyed a vivid yellow - allegedly a historical device used to disguise reduced smoking time - although undyed haddock, with its own natural orange tinge, is increasingly more popular. Smoked haddock rarebit with grilled tomatoes. Working as a quick and easy lunch or a light supper, this recipe for smoked haddock rarebit with grilled tomatoes is a British classic.
Instructions to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Heat oil in a large pan, add Mirepoix and Puy lentils, stir and add stock to cover and simmer gently, adding stock until absorbed and the lentils are cooked. Approx 25 mins.
- Add creme fraiche, lemon zest and Dill, season with pepper, stir and keep warm.
- Steam or microwave the smoked haddock (covered and splashed with water) for a few minutes until cooked.
- Add a squeeze of lemon through the lentils. Serve with the smoked haddock resting on top and garnish with dill and lemon.
The combination of smoked haddock, strong grainy mustard and mature cheddar cheese isn't exactly subtle. The haddock (Melanogrammus aeglefinus) is a saltwater fish from the family Gadidae, the true cods. It is the only species in the monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries, especially in northern Europe where it is marketed fresh, frozen and smoked; smoked varieties include the Finnan haddie and the. Finnan Haddie is a versatile smoked seafood classic!
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