Hey everyone, it is me, Dave, welcome to our 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. For mine, I will make it a bit unique. This will be really delicious.

Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look fantastic. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something which I have loved my entire life.

Cook smoked haddock in a range of comforting dishes. The strong smoky flavour works perfectly in fish pie, creamy chowder and classic kedgeree. Fish is a healthy and tasty addition to any diet.

To get started with this particular recipe, we have to 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. Make ready 200 g rinsed Puy Lentils
2. Make ready 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. Prepare 500 ml Veg stock
6. Make ready 4-6 tbsp Creme Fraiche
7. Take 4 Smoked Haddock fillets, pin-boned and skinned
8. Prepare 1 Lemon, zest and juice
9. Prepare Black Pepper

This curry inspired rice dish was brought back to the UK from colonial India and is traditionally eaten for breakfast or brunch. If you're not quite up to. 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. Smoked haddock has such a rich flavour and makes a lovely quick, tasty lunch or super.

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.

One of our favourite smoked haddock recipes, we have poached the fish here in milk and then used the. Smokies are hot smoked small haddocks. The fish are beheaded and the gut cavity cleaned out. The first smokies were made in Arbroath, south of Aberdeen in Scotland. 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.

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