Haddock & Puy Lentils with Cream Mustard Sauce

Haddock & Puy Lentils
From an ancestral perspective, lentils represent the least offensive of the pulses which we're told to avoid at all cost. In actual fact, they're a pretty good source of protein and all manner of micronutrients, their negative effects rendered out of the equation by soaking and boiling.

Good to go, then? Well, yes ... and no. I am far from advocating pulses, even benign pulses, as a regular thing but every now and again, they make a welcome change and make a great tasting dish. In fact, isn't that what being alive is all about? Eat, sleep and be well? Keep a perspective on it, eh?

With apologies done, let's see what this dish is about ...

It's haddock fillets, simply pan-fried and laid over a bed of puy lentils, mushroom, courgette and spinach, cream and mustard sauce over.

Fish - Haddock & Butter
Lentils - Puy Lentils, Onion, Garlic, Parsley, Mushroom, Courgette, Tomato Puree, Worcestershire Sauce & Goose Fat, Parsley & Spinach
Sauce - Cream & Wholegrain Mustard

Puy Lentils

Puy lentils, a Protected Designation of Origin green lentil variety from the Le Puy region of France owes its distinct character to the terroir within which it grows.

Take a skillet and melt some of your favourite paleo fat, sauté off some chopped onion, drop in a few  mushrooms to soak up any remaining fat, add courgette, garlic, tomato puree, Worcestershire Sauce, sea salt and black pepper. Chopped parsley, too.

As a benchmark, 400g of lentils will feed two, one onion is needed.

Set aside on a low heat to reduce and concentrate the flavours, stirring in a generous handful of spinach as you start the fish.


Pan fry the fillets in butter.


Warm through some double cream and stir in a helping of wholegrain mustard.

How much? Your choice! Go by taste. Reduce gently, adding literally drops of water if the sauce becomes too thick.


Make a bed of lentils, fish over, sauce on top and garnish with something, or other. I had chives to hand which worked very nicely.