Pan-fried Haddock w pancetta, cockles, peas, & lentils
I’m all about textures & flavours when it comes to food with me & this dish encompasses both & even more. The slight crunchiness of the lentils, served with the silkiness of the fish with the flavour combination of the cockles, pancetta & Basil pesto. I’m a little proud of this one. Made this for a couple of my favourite people & seeing their reaction made it all the worth while.
Ingredients (serves 4)
220g Puy Lentil (merchant gourmet my fave)
1 celery stalk, chopped
1 small carrot, chopped
1 onion, chopped
Mixed Italian Herbs
500ml chicken stock
10 Pomodorini
4 fillets haddock (or other white fish)
100g Cockles/clams
100g Pancetta, cubed
100g Peas
Fresh Parsley
1 garlic clove, finely chopped
White wine
Olive oil
Salt & Pepper
Basil pesto (Recipe go to Ligurian inspired fish stew…
- First prepare the lentils; fry the onion, carrot, celery with the Italian mixed herbs in a drizzle of olive oil
- When the veggies have softened, add in the lentils, stir & add the stock. Season with salt. Bring to the boil & simmer and cook for 25-30 mins.
- Next, prepare the cockle mix in a deep frying pan, by frying the garlic in a little olive oil, then add the pancetta, cockles & peas. Add a splash of white wine.
- Season the fish with salt & pepper. Add the fish into the pan with the cockle mix and cook for 10 mins until fish cooked through.
- Add the Pomodorini to the lentils and mix through.
- Serve the fish with the cockle mix on top of a bed of lentils. Drizzle Basil pesto on top.
