The recipe is from Nigel Slater’s Eat. The cream and the smoked haddock make a great combination. Enough for 2:
- 200ml double cream
- 250g smoked haddock (skin removed)
- 6 black pepper corns
- 3 bay leaves
- 2 carrot (finely diced)
- 1 onion (finely chopped)
- 15g butter
- 120g green lentils
- 300ml stock (made with vegi-stock powder)
- A generous amount of chopped parsley
- Black pepper and lemon juice to season
Heat the cream in a saucepan (one which will accommodate the fish), together with the haddock, the pepper corns and the bay leaves. Bring to the boil. Turn off the heat and leave covered. The fish should continue cooking (if not sufficiently cooked gently heat the pan again).
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 minutes (are until the lentils are just cooked). Stir in the cream (from cooking the fish (having removed the fish, pepper corns and bay leaves)), and continue cooking so that the liquid reduces, until it just covers the lentils.
Stir in the parsley and season. Divide the lentil mixture between two plates and top each with half the haddock.