Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, smoked haddock & creamy puy lentils with dill #mycookbook. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Haddock, a mild white fish, is a healthy food to smoke. When smoked, it can be eaten as a main dish, or it can be added to soups, salads and chowders. Cure haddock fillets using a dry cure. The milk is strained off to use as a sauce, and the bread is used to mop up excess sauce off of your plate.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most well liked of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my whole life. They’re fine and they look fantastic.
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:
- Take 200 g rinsed Puy Lentils
- Take Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Make ready 1 tbsp Vegetable oil
- Make ready Bunch Dill finely chopped
- Get 500 ml Veg stock
- Make ready 4-6 tbsp Creme Fraiche
- Prepare 4 Smoked Haddock fillets, pin-boned and skinned
- Prepare 1 Lemon, zest and juice
- Get Black Pepper
When smoked, you can enjoy your haddock fillet as the star of the meal, or chop it up to add a smoky fish flavor to a soup or stew. Combine equal parts olive oil with an acidic liquid such as lime juice or balsamic vinegar to create a marinade. Add seasoning and flavoring to your taste, such as salt, pepper and minced garlic. Finnan Haddie is a versatile smoked seafood classic!
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.
Add seasoning and flavoring to your taste, such as salt, pepper and minced garlic. 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. Finnan haddie is a Scottish dish with smoked haddock.
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