Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my entire life. They are nice and they look fantastic.
An awesome meal for anytime, and especially impressive to guests yet so simple to make. Haddock fillets are stuffed with a crab and cheese stuffing then baked. A must try - it will be a keeper.
To begin with this recipe, we must first prepare a few components. You can cook smoked haddock & creamy puy lentils with dill #mycookbook using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Make ready 200 g rinsed Puy Lentils
- Take Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Get 1 tbsp Vegetable oil
- Get Bunch Dill finely chopped
- Prepare 500 ml Veg stock
- Take 4-6 tbsp Creme Fraiche
- Prepare 4 Smoked Haddock fillets, pin-boned and skinned
- Take 1 Lemon, zest and juice
- Get Black Pepper
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. Test the haddock with a fork. It is done if it flakes easily. Take pasta bake to new heights with this moreish macaroni and smoked haddock dish.
Steps 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.
Finnan Haddie is a versatile smoked seafood classic! Richard's Finnan Haddie is made from the thickest fillets of hook caught haddock, prepared from extra-large haddock from the World's most responsible small-boat wild haddock fishery. Finnan Haddie is a unique product that carries a delicate flavor distinct from any other smoked seafood. It is a time-proven food and once tasted, is never. Smoked haddock rarebit with grilled tomatoes.
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