Easy, delicious and healthy, here’s a recipe to make Filet & Brandade of haddock Lentils with chestnuts, coconut milk with spices.
© Xavier Nicostrate / North Sea Edition.
Practical information
- Total time: 60 min
- Preparation time: 20 min
- Cooking time: 40 min
- Number of people: 4
- Difficulty: easy
- Average cost
- Type: Flat
- Category: Beverage
- Nutritional criteria: Rich in fiber, Rich in omega 3, Gluten free, Egg free,
Preparation
- Cut, trim the haddock. Poach the haddock trimmings, crumble after cooking, add the mashed potatoes, chopped chives and candied lemon.
- To book.
- Cook the lentils. Add the broken chestnuts at the end of cooking, season with salt and pepper.
- Reduce the fish stock with the Tandoori spices, add the coconut milk and crème fraîche, adjust the seasoning.
- Poach the fish fillets for a few minutes in a mixture of water and milk.
- Arrange them on the lentils, surround with coconut sauce and place a hot brandade quenelle on the fillets.
