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Lemon and tarragon poached haddock with beluga lentils

Lemon and tarragon poached haddock with beluga lentils

Beluga lentils are excellent at soaking up the flavours around them while still retaining a satisfyingly nutty bite. Here they are mixed with leeks, spring greens, lemon and tarragon in a warming fish dish.

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook15 mins
  • Total time30 mins

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Ingredients

  • 1 tbsp olive oil
  • 2 leeks, sliced
  • 500ml Cooks’ Ingredients Fish Stock
  • 2 lemons, zest of both, juice of 1, 1 cut into wedges
  • 10g fresh tarragon, chopped
  • 150g skinless boneless haddock fillets
  • 300g spring greens, shredded
  • 2 x 250g packs cooked black beluga lentils
  • 1 tbsp nonpareille capers, drained and roughly chopped

Method

  1. Heat the oil in a medium pan and cook the leeks with a pinch of salt over a medium heat for 5-6 minutes, stirring occasionally, until lightly golden. Meanwhile, put the stock, ½ the lemon zest, the lemon juice and ½ the tarragon in another medium pan and bring to the boil. Add the haddock fillets, reduce the heat to just bubbling and poach for 6-8 minutes until the fish is just opaque. Remove the haddock and reserve the cooking liquor.

  2. Add the spring greens to the leeks in 2 batches, with a ladle of the haddock cooking liquor, until wilted. Stir in the lentils with enough of the haddock liquor to coat. Serve in bowls with the haddock and top with the capers and remaining tarragon and lemon zest. Serve with the lemon wedges for squeezing over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,639kJ/ 389kcals

Fat

7.4g

Saturated Fat

1.2g

Carbohydrates

28g

Sugars

4.5g

Fibre

13g

Protein

46g

Salt

0.9g

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