Recipe of Any-night-of-the-week Smoked haddock & creamy Puy lentils with Dill #MyCookbook Cooking Basics for Newbies

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. Great British Chef's complete collection of smoked haddock recipes.

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To get started with this particular 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:

1. Prepare 200 g rinsed Puy Lentils
2. Make ready Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
3. Take 1 tbsp Vegetable oil
4. Take Bunch Dill finely chopped
5. Prepare 500 ml Veg stock
6. Get 4-6 tbsp Creme Fraiche
7. Get 4 Smoked Haddock fillets, pin-boned and skinned
8. Prepare 1 Lemon, zest and juice
9. Prepare Black Pepper

The haddock (Melanogrammus aeglefinus) is a saltwater fish from the family Gadidae, the true cods. It is the only species in the monotypic genus Melanogrammus. It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries. This Scottish smoked haddock pate is incredibly easy to prepare, and delicious on top of toast, oatcakes for a light lunch or canapes.

Instructions to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:

1. 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.
2. Add creme fraiche, lemon zest and Dill, season with pepper, stir and keep warm.
3. Steam or microwave the smoked haddock (covered and splashed with water) for a few minutes until cooked.
4. Add a squeeze of lemon through the lentils. Serve with the smoked haddock resting on top and garnish with dill and lemon.

It is found in the North Atlantic Ocean and associated seas where it is an important species for fisheries. This Scottish smoked haddock pate is incredibly easy to prepare, and delicious on top of toast, oatcakes for a light lunch or canapes. Great for Burns night, or any excuse. The haddock and cheddar mash at Dublin's The Winding Stair restaurant represents the best of Ireland: sea, dairy, and spud. In most polite circles, the union of fish and cheese has long been.

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