Atlantic Haddock Recipe
Umbrian Lentils, Celery Root, Salsa Verde
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Lentils
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in the Umbrian lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils are tender. Season with salt and pepper.
- 2
Cook the Celery Root
In a separate pot, bring water to a boil. Add diced celery root and cook for about 15-20 minutes until tender. Drain and set aside.
- 3
Cook the Haddock
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Season the haddock fillets with salt and pepper. Sear the fillets for about 3-4 minutes on each side, or until cooked through and flaky.
- 4
Assemble the Dish
On each plate, layer a serving of lentils, followed by the cooked celery root. Place a haddock fillet on top and drizzle with salsa verde. Garnish with chopped parsley.
