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Lemon and tarragon poached haddock with beluga lentils
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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
4 x 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
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.
This recipe first appeared in Waitrose & Partners Food, February 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2019.