Smoked haddock & creamy Puy lentils with Dill #MyCookbook
Smoked haddock & creamy Puy lentils with Dill #MyCookbook

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, smoked haddock & creamy puy lentils with dill #mycookbook. One of my favorites food recipes. This time, 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 easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I’ve loved my whole life. They are nice and they look wonderful.

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 get started with this particular recipe, we must 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 that.

The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
  1. Take 200 g rinsed Puy Lentils
  2. Take Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
  3. Make ready 1 tbsp Vegetable oil
  4. Take Bunch Dill finely chopped
  5. Make ready 500 ml Veg stock
  6. Prepare 4-6 tbsp Creme Fraiche
  7. Make ready 4 Smoked Haddock fillets, pin-boned and skinned
  8. Take 1 Lemon, zest and juice
  9. Make ready 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. 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 Remoulade is a starter recipe comprising cooked smoked haddock mixed with mayonnaise, dill, lemon and capers, served on toasted bread.

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.

This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe. 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 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. Smoked haddock definition: haddock that has been cured by treating with smoke

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