Hello everybody, I hope you’re 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 food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
Test the haddock with a fork. It is done if it flakes easily. Tips Take pasta bake to new heights with this moreish macaroni and smoked haddock dish.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we have to 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:
- Prepare 200 g rinsed Puy Lentils
- Prepare Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Take 1 tbsp Vegetable oil
- Make ready 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
- Take 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. 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. The combination of smoked haddock, strong grainy mustard and mature cheddar cheese isn't exactly subtle.
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.
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. 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.
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