HADDOCK WITH FRENCH GREEN LENTILS AND CARROTS

 

 

This wonderful French recipe is full of great nutrients! Perfect to build your immune system for winter! You can substitute the heavy cream for low fat cream if you prefer but French cuisine is all about the best ingredients! You can pair this wonderful fish with a Sauvignon Blanc from the Loire Valley such as Sancerre! Enjoy!

 

Preparation: 20 min; cooking time: 35 min.

Serving 4

 

2 lbs. fresh haddock

2 tbsp. Italian parsley, chopped

1 lemon juice

½ cup heavy cream

1 lb. French green lentils

5 carrots, peeled, 1 whole cut in half and the others sliced diagonally

4 tbsp. unsalted butter

2 tbsp. olive oil

5 sprigs of thyme

1 bay leaf

1 onion, peeled, cut in half

2 cloves

Salt and pepper

 

Put the lentils in a medium stockpot. Cover with cold water. Bring to a boil and cook 10 minutes on high heat. Drain.

Return the lentils to the stockpot. Add the carrot cut in half, the onion stuck with the cloves, bay leaf and fresh thyme. Season with ½ tsp of pepper. Cover with cold water, bring to a boil, reduce the heat to medium and cook 15 minutes or until tender. Season with salt 2 minutes before the end of cooking.

Bring some water to a boil in a medium saucepan. Add 1 tbsp. butter and season with sea salt. Add the sliced carrots and cook 7 minutes on medium heat. Drain. Melt 1 tbsp. butter in the same saucepan, add the carrots. Season with pepper. Add a pinch of salt and cook 2 minutes.

Season the fish with salt and pepper. Melt 2 tbsp. butter and olive oil in a large frying pan on high heat. Cook the fish 2 minutes on one side. Flip the fish over, cook 1 minute. Add the lemon juice, cream, parsley, salt and pepper and cook 1 more minute.

Serve the fish over the lentils and carrots. Top with the cream sauce.

 

Bon Appetit!