A calming recipe from Nigel Slater.
Ingredients
- 450 g undyed smoked haddock
- 500 ml milk
- 500 ml water
- 8 black peppercorns
- 3 bay leaves
- 125 g green lentils
- 40 g butter
- 250 g arborio rice
- a handful dill
- 20 g butter to finish
Servings:
Instructions
- Place the haddock, skin side down, in a large shallow pan, pour over the milk and water, then add the peppercorns and bay leaves.
- Bring to the boil, then lower the heat and simmer for 10 minutes or until the fish can easily be separated from its skin. Reserve the cooking liquid.
- Peel the skin from the haddock, break the flesh into large flakes, then cover and set aside. In another, deeper pan, simmer the lentils in deep water for 15-20 minutes till buttery and tender. Drain and set aside.
- Wipe the pan the lentils were cooked in and place over a moderate heat. Melt the butter in the pan then add the rice.
- Ladle 800ml of the cooking liquid from the fish into the rice, ladle by ladle, stirring almost continually, as if you were making a risotto. Season with salt and a little pepper. Chop the dill.
- As soon as the rice is tender and to your liking (probably about 15-20 minutes) stir in the cooked lentils, the chopped dill, the butter and then, lastly, the flaked haddock.
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