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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.
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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
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.
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.
Typical values per serving when made using specific products in recipe
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