Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most well liked of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my whole life. They are nice and they look fantastic.
Cook smoked haddock in a range of comforting dishes. The strong smoky flavour works perfectly in fish pie, creamy chowder and classic kedgeree. Smoked haddock can be yellow in color (dyed) or not dyed depending on your preference.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have smoked haddock & creamy puy lentils with dill #mycookbook using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Get 200 g rinsed Puy Lentils
- Make ready Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Take 1 tbsp Vegetable oil
- Prepare Bunch Dill finely chopped
- Make ready 500 ml Veg stock
- Get 4-6 tbsp Creme Fraiche
- Get 4 Smoked Haddock fillets, pin-boned and skinned
- Make ready 1 Lemon, zest and juice
- Take 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. 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.
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.
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. 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. Smoked haddock definition: haddock that has been cured by treating with smoke Smoked Haddock Remoulade is a starter recipe comprising cooked smoked haddock mixed with mayonnaise, dill, lemon and capers, served on toasted bread.
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