Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites food recipes. This time, I am going to make it a 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’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something that I’ve loved my whole life. They are nice and they look fantastic.
Find Deals on Haddock Fish in Seafood on Amazon. Scrumptious Fish Recipes To Make Any Meal A Success With Kraft®, Try Today! 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.
To get started with this recipe, we must 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 that.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Prepare 200 g rinsed Puy Lentils
- Get Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Get 1 tbsp Vegetable oil
- Take Bunch Dill finely chopped
- Get 500 ml Veg stock
- Get 4-6 tbsp Creme Fraiche
- Prepare 4 Smoked Haddock fillets, pin-boned and skinned
- Take 1 Lemon, zest and juice
- Take Black Pepper
Found primarily in the north Atlantic ocean, haddock has a mildly sweet tasting flesh that is tender, yet slightly firm. All haddock are hand selected fresh off the boat, then slowly cold smoked in traditional brick kilns under the watchful eye of the master smoker. The result is fit for a queen - as John Ross Jr. is the only purveyor of smoked salmon to Her Majesty Queen Elizabeth II. 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.
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.
The result is fit for a queen - as John Ross Jr. is the only purveyor of smoked salmon to Her Majesty Queen Elizabeth II. 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. Cooking smoked haddock is often done by poaching it in water with some added milk, which can cut back on the level of saltiness. 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.
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