Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something that I’ve loved my entire life. They are fine and they look fantastic.
Fish is a healthy and tasty addition to any diet. Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference. Cook smoked haddock in a range of comforting dishes.
To get started with this recipe, we have to prepare a few ingredients. 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
- Make ready Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Make ready 1 tbsp Vegetable oil
- Get Bunch Dill finely chopped
- Get 500 ml Veg stock
- Get 4-6 tbsp Creme Fraiche
- Prepare 4 Smoked Haddock fillets, pin-boned and skinned
- Make ready 1 Lemon, zest and juice
- Take Black Pepper
Smokies are hot smoked small haddocks. The smoked haddocks were called smokies due to their dark tarry appearance which was the result of smoking in a barrel over a fire. 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.
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