Spicey Black Lentils with Smoked Haddock

I read a news report in the week about the health advantages to be had from following the rubrics of a Meditteranean diet. Six items were needed to gain a health advantage. Just including two items could see a 12% reduction in the ods of avoiding a heart attack. The six items were:

Red Wine

Olive Oil

Lentils and Pulses

Oily Fish

Wholemeal bread

Salads.

As I haven't had a recipe on the site for a while here is an iteresting and healthy dish "in the spirit" of the above

BLACK LENTILS WITH SMOKED HADDOCK

225 gms Black Beluga Lentils

500 gms Smoked Haddock

25 gms Butter

250 gms Leeks trimmed and chopped

2 teaspoons Madras Curry paste

100 gms Creme Fraiche

handful flat leaf parsley, shredded

METHOD

Rinse the lentils thoroughly under the tap, place in a saucepan, bring to boil, then simmer for 15/20 minutes until tender.

Meanwhile, cut the Haddock into three and fit into a shallow, lidded pan, add 150 ml water, cover and poach for 5 minutes until just cooked. Lift onto a plate and reserve the liquid.

Heat the butter in the pan, add the Leeks and cook over a medium heat for 3/4 minutes until soft. Stir in the curry paste and cook for 1 minute. Add the liquid from the fish and the drained lentils, stir together and gently cook for 5 minutes.

Break the fish into large flakes, removing the skin and add to the lentils with the Creme Fraiche. Warm through and finally stir in the parsley before serving. 

Comments

[Mac McLernon]

So, if I make sure my French fries are done in olive oil, and drink red wine with my steak and chips, I should be ok...