Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They are fine and they look fantastic. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my entire life.
Cook smoked haddock in a range of comforting dishes. The strong smoky flavour works perfectly in fish pie, creamy chowder and classic kedgeree. Great British Chef's complete collection of smoked haddock recipes. With recipes like Kedgeree, smoked haddock fishcakes and cheesy fish pie.
To get started with this recipe, we must 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 it.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Get 200 g rinsed Puy Lentils
- Prepare Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Prepare 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
- Make ready 1 Lemon, zest and juice
- Prepare Black Pepper
Smoked haddock is a widely consumed fish in England and Scotland, where much of it is prepared, and haddock itself is routinely seen as part of the fish and chips dish for which the English are noted. A traditional smoked haddock,hand filleted and gently oak smoked in our brick kiln smoker without artificial colours or preservatives. This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe. Smoked haddock chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions.
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.
This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe. Smoked haddock chowder is based on the famous Scottish dish of Cullen Skink a hearty soup and traditionally made with Finnan haddock (smoked haddock), potatoes and onions. The haddock and cheddar mash at Dublin's The Winding Stair restaurant represents the best of Ireland: sea, dairy, and spud. In most polite circles, the union of fish and cheese has long been. I bought a huge bunch of parsley last week that needed to be used.
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