Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
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.
Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is appreciated by millions every day. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my whole life. They’re fine and they look wonderful.
To begin with this particular 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 that.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Prepare 200 g rinsed Puy Lentils
- Take Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Take 1 tbsp Vegetable oil
- Take Bunch Dill finely chopped
- Prepare 500 ml Veg stock
- Make ready 4-6 tbsp Creme Fraiche
- Make ready 4 Smoked Haddock fillets, pin-boned and skinned
- Get 1 Lemon, zest and juice
- Get 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.
Instructions 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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