Nigel Slater’s smoked haddock with creamed lentils

I love smoked haddock and was looking for ways to cook it when I cam across this recipe by Nigel Slater on this blog.

I adapted it slightly to accomodate what I had in the fridge and it turned out really well. It was the first time I’d made lentils in a cream sauce and loved it, it’s much more luxurious than a regular stock based sauce.

Smoked haddock with creamed lentils
Serves 2
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769 calories
61 g
211 g
39 g
46 g
24 g
621 g
1022 g
9 g
0 g
13 g
Nutrition Facts
Serving Size
621g
Servings
2
Amount Per Serving
Calories 769
Calories from Fat 345
% Daily Value *
Total Fat 39g
60%
Saturated Fat 24g
119%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 211mg
70%
Sodium 1022mg
43%
Total Carbohydrates 61g
20%
Dietary Fiber 25g
99%
Sugars 9g
Protein 46g
Vitamin A
253%
Vitamin C
100%
Calcium
22%
Iron
38%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200ml double cream
  2. 250g smoked haddock (skin removed)
  3. 6 black pepper corns
  4. 3 bay leaves
  5. 2 carrot (finely diced)
  6. 1 onion (finely chopped)
  7. 100g brussel sprouts, sliced thinly
  8. 15g butter
  9. 120g green lentils
  10. 300ml vegetable stock
  11. Large handful of chopped parsley
Instructions
  1. Heat the cream in a large saucepan, then add the haddock, the pepper corns and the bay leaves. Bring to the boil. Turn off the heat, but leave covered to keep the heat in the pan. The fish should continue to poach in the heated cream.
  2. In another pan, melt the butter and add the carrots and onion, and gently cook for 5 minutes. Then add the lentils and the stock. Bring to the boil, cover, and simmer for 20 mins or until the lentils are just cooked. Add the sprouts.
  3. Remove the fish from the cream and discard the peppercorns and bay leaves. Stir the cream into the lentil mixture and continue cooking so that the liquid reduces, until it just covers the lentils and produces a thick sauce.
  4. Stir in the parsley and season. Divide the lentil mixture between two plates and top each with half the haddock.
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calories
769
fat
39g
protein
46g
carbs
61g
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