Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a special dish, smoked haddock & creamy puy lentils with dill #mycookbook. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Smoked haddock & creamy Puy lentils with Dill #MyCookbook is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Smoked haddock & creamy Puy lentils with Dill #MyCookbook is something that I have loved my whole life. They’re 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 begin with this recipe, we have to prepare a few components. You can have 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:

1. Prepare 200 g rinsed Puy Lentils
2. Make ready Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced
3. Prepare 1 tbsp Vegetable oil
4. Take Bunch Dill finely chopped
5. Take 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. Take 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. This easy smoked haddock recipe with easy potato gratin with cheese is an easy baked fish pie recipe.

Steps 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.

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 Remoulade is a starter recipe comprising cooked smoked haddock mixed with mayonnaise, dill, lemon and capers, served on toasted bread. In her latest book, Mary Berry shares her favourite everyday recipes, helping you to ensure that every meal you cook tastes sensational (yes, even that midweek 'flung together' sofa supper!). Download Smoked haddock stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Smoked haddock definition: haddock that has been cured by treating with smoke

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