Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to make a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look 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 well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something that I’ve loved my entire life.
To begin with this particular recipe, we must first 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 it.
The ingredients needed to make Smoked haddock & creamy Puy lentils with Dill #MyCookbook:
- Take 200 g rinsed Puy Lentils
- Take Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
- Take 1 tbsp Vegetable oil
- Prepare Bunch Dill finely chopped
- Get 500 ml Veg stock
- Prepare 4-6 tbsp Creme Fraiche
- Get 4 Smoked Haddock fillets, pin-boned and skinned
- Prepare 1 Lemon, zest and juice
- Get Black Pepper
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. The haddock and cheddar mash at Dublin's The Winding Stair restaurant represents the best of Ireland: sea, dairy, and spud.
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.
In most polite circles, the union of fish and cheese has long been. Smoked haddock definition: haddock that has been cured by treating with smoke Find smoked haddock stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. 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.
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