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Haddock with Serrano Ham, Puy Lentils and Broccoli

This combination of fish, ham, lentils and broccoli makes for a quick and easy to prepare, healthy and tasty supper.

Ingredients: (Serves 2)
Line Caught Boneless Haddock Loin Fillets x 2 [Approximately 150g each].
Air-dried Serrano ham x 4 slices
Pre-cooked Puy Lentils x 1 pouch [250g]
Tenderstem broccoli x 200g
Unwaxed lemon x 1
Olive oil

Method
Pre-heat the oven to 180 degrees C., or 160 degrees C. for a fan oven.
Carefully wrap the haddock fillets in the Serrno ham to form a ‘belted' band around their centre. Then add a dessert spoon of olive oil to a roasting dish and place the fillets inside along with four lemon wedges. Place the dish in the oven and cook for 15 minutes.
Remove the lentils from their pouch add them to a thick bottomed saucepan along with a splash of water and cook on a medium heat, stirring frequently, until cooked through – 7-8 minutes.
Whilst the fish and lentils are cooking add the washed and trimmed broccoli to a lidded saucepan and steam for 8-10 minutes. Then drain and briefly refresh with cold water.
Add the lentils and broccoli to pre-warmed shallow bowls and serve the fish fillets on top along with the cooked lemon wedges then serve whilst hot.

 
Haddock with Serrano Ham, Puy Lentils and Broccoli

I would serve that with a fresh, dry, unoaked wine such as this month's Bergerac: Domaine l'Ancienne Cure 'Jour de Fruit' Blanc Sec 2019.

 

October Wines of the Month: £80.00 per case (of six bottles) delivered, saving £15.60 on list prices.