Smoked haddock & creamy Puy lentils with Dill #MyCookbook. When smoked, it can be eaten as a main dish, or it can be added to soups, salads and chowders. Cure haddock fillets using a dry cure. The milk is strained off to use as a sauce, and the bread is used to mop up excess sauce off of your plate.

Smoked haddock often comes dyed a vivid yellow - allegedly a historical device used to disguise reduced smoking time - although undyed haddock, with its own natural orange tinge, is increasingly more popular. See Cook Smoked Haddock for great recipes! Smoking haddock in a backyard smoker is a simple way to impart flavor into a mild-tasting white fish. You can have Smoked haddock & creamy Puy lentils with Dill #MyCookbook using 9 ingredients and 4 steps. Here is how you achieve that.

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

It's 200 g of rinsed Puy Lentils.
You need of Mirepoix: 1 stick celery, 1 carrot and 1 onion, finely diced.
Prepare 1 tbsp of Vegetable oil.
You need Bunch of Dill finely chopped.
It's 500 ml of Veg stock.
Prepare 4-6 tbsp of Creme Fraiche.
It's 4 of Smoked Haddock fillets, pin-boned and skinned.
Prepare 1 of Lemon, zest and juice.
It's of Black Pepper.

Found primarily in the north Atlantic ocean, haddock has a mildly sweet tasting flesh that is tender, yet slightly firm. Finnan Haddie is a versatile smoked seafood classic! Richard's Finnan Haddie is made from the thickest fillets of hook caught haddock, prepared from extra-large haddock from the World's most responsible small-boat wild haddock fishery. Finnan Haddie is a unique product that carries a delicate flavor distinct from any other smoked seafood.

Smoked haddock & creamy Puy lentils with Dill #MyCookbook instructions

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..

Richard's smoked haddock comes with a characteristic glossy, light golden cure. Use within seven days - or keep in your freezer. Smoked haddock fillet, our personal choice of the best smoked Premium Atlantic haddock available! Packed full of strong, smoky flavours and ready to create your favourite family recipes! Now available in Medium and Large sizes, so you can choose just how much you'd like!