Smoked Haddock With Puy Lentils
This recipe combines tender Puy lentils with flaky smoked haddock for a deliciously comforting and satisfying meal. The lentils are simmered to perfection with aromatic vegetables while the haddock is steamed to preserve its delicate flavor. Topped with a creamy herb mixture, this dish is a delightful balance of textures and tastes that is sure to impress your dinner guests.
— Constant Cookbook
Ingredients
- 50g butter
- 2 fillets smoked haddock , about 150g each , skin on
- 1 garlic clove , finely chopped
- 1 tbsp capers
- 1 x 250g pack Puy lentils (Merchant Gourmet microwavable pouch)
- a small bunch parsley , roughly chopped
- 1 lemon , ½ chopped and ½ cut into 4 wedges
Instructions
- Tip the lentils into a pan with the onion, carrot and celery. Pour in the stock and bring to the boil. Give it a stir, then reduce the heat, cover and simmer for 20-25 mins, until the lentils are tender.
- Mix together the crème fraîche, half the dill and the lemon zest, adding a little seasoning. Put the fish in a shallow dish with a splash of water and cover with cling film. Microwave on Medium for 4-6 mins until the fish flakes easily.
- When the lentils are cooked, stir in the spinach until the leaves are barely wilted, then stir in the crème fraîche mixture. Divide between 2 warmed plates and top with the haddock. Scatter over the remaining dill and serve.
Yield
Serves 2
Nutrition
- Calories: 288 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 33 grams protein
- Sodium Content: 2.5 milligram of sodium
Comments
No comments found.