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Smoked Haddock with Lentils

adapted from Eat, the little book of fast food by Nigel Slater (Fourth Estate)
Course Main Course
Cuisine Modern British
Servings 2

  • french green lentils 150g
  • carrots 2
  • onion 1
  • vegetable stock cube or equivalent vegetable stock liquid
  • double cream
  • bay leaf 3
  • black peppercorns 6

  1. Finely dice a couple of medium carrots and an onion. Cook them in a thick slice of butter over a moderate heat for 5 minutes, then add green lentils and 400ml water plus vegetable stock cube/liquid. Bring to the boil and turn the heat down to a simmer.
  2. Put double cream in a shallow pan. Remove the skin from the smoked haddock and add to the pan.
  3. Add peppercorns and bay leaves, bring to the boil, then turn off the heat and cover with a lid. The fish will cook in the residual heat.

  4. Leave lentils to cook for 20 minutes, till the lentils are approaching softness, then stir in the cream from the fish. Continue cooking, letting the liquid reduce until it just covers the lentils.

  5. Divide between 2 dishes, putting the haddock on top of the lentils.

This should serve 2 but often I buy a smaller piece of haddock and keep everything else the same, and it is a large comforting meal for one!