Name: Smoked haddock with lemon & dill lentils
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 100g/ 4oz Puy lentils; 1 small onion finely chopped; 1 carrot finely chopped; 1 celery stick, finely chopped; 300ml/ ½ pint vegetable stock; 1 rounded tbsp half-fat crème fraîche; 2 tbsp chopped dill; zest ½ lemon; 2 x 100g/4oz smoked haddock fillets; 50g/ 2oz baby spinach leaves

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Smoked haddock with lemon & dill lentils

Smoked haddock with lemon & dill lentils

Mary Cadogan

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.43 ratingsRate

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A low-GI supper for two with delicate fish and flavoured pulses - filling and nutritious

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

100g/ 4oz Puy lentils
1 small onion

finely chopped
1 carrot

finely chopped
1 celery

stick, finely chopped
300ml/ ½ pint vegetable stock
1 rounded tbsp half-fat crème fraîche
2 tbsp chopped dill
zest ½ lemon
2 x 100g/4oz smoked haddock

fillets
50g/ 2oz baby spinach

leaves

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Nutrition: per serving

kcal288

low
fat4g

low
saturates1g
carbs30g
sugars7g
fibre7g
protein33g
salt2.5g

Method

step 1

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.
step 2

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.
step 3

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.

Recipe from Good Food magazine, March 2012

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A star rating of 4.7 out of 5.43 ratings

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