Smoked haddock & creamy Puy lentils with Dill #MyCookbook, family's new favorite!

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Great British Chef's complete collection of smoked haddock recipes. With recipes like Kedgeree, smoked haddock fishcakes and cheesy fish pie. This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch.

Use rinsed Puy Lentils.
Provide Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced.
Provide Vegetable oil.
You need Dill finely chopped.
You need to prepare Veg stock.
Provide Creme Fraiche.
You need to prepare Smoked Haddock fillets, pin-boned and skinned.
Use Lemon, zest and juice.
You need Black Pepper.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will mention when you should add salt, but it is a good rule of thumb to add a minimum of a pinch or 2 after you begin cooking and again at the very end. Your palate will be the ultimate guide here, so taste often.

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..

I bought a huge bunch of parsley last week that needed to be used. Haddock (or other white fish) is lightly breaded and baked. Smoked haddock has such a rich flavour and makes a lovely quick, tasty lunch or super. One of our favourite smoked haddock recipes, we have poached the fish here in milk and then used the. This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe.

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