I've noticed over my years of living gluten free that I've stopped trying to convert food to being gluten free and have, for some time, been using mainly products that are naturally gluten free.
When I cooked this fish dish, I was home alone with the ideo of a fish dish in my head that I wanted to produce, but only had half of the ingredients to hand. Shopping was out of the question. This recipe is slightly different to what I had in mind, but tasty all the same. I'll have to get back to the original idea in my head sometime in the future
2 fillets of smoked haddock
1 cup pre-cooked rice
2/3 cup pre-cooked lentils
2/3 cup flageolet beans
Small handful of parsley leaves, used as a salad leaf
small handfull of parsley, chopped
2 tsp balsamic dressing*
* The dressing consists of equel parts of 2 tbsp good quality balsamic dressing, 2 tbsp olive oil, 1 clove of minced garlic and 1/4 tsp gluten free mustard, whisked together to emulsify
To serve 2
Combine the rice, lentils, beans and parsley, ensuring they are warm or at room temperature
Poach the smoked haddock in simmering water in a wide skillet or frying pan
Divide the salad between two plates, drizzle one teaspoon of the dressing over the salad, place the poached haddock over the salad and sprinkle with the chopped parsley
When I cooked this fish dish, I was home alone with the ideo of a fish dish in my head that I wanted to produce, but only had half of the ingredients to hand. Shopping was out of the question. This recipe is slightly different to what I had in mind, but tasty all the same. I'll have to get back to the original idea in my head sometime in the future
2 fillets of smoked haddock
1 cup pre-cooked rice
2/3 cup pre-cooked lentils
2/3 cup flageolet beans
Small handful of parsley leaves, used as a salad leaf
small handfull of parsley, chopped
2 tsp balsamic dressing*
* The dressing consists of equel parts of 2 tbsp good quality balsamic dressing, 2 tbsp olive oil, 1 clove of minced garlic and 1/4 tsp gluten free mustard, whisked together to emulsify
To serve 2
Combine the rice, lentils, beans and parsley, ensuring they are warm or at room temperature
Poach the smoked haddock in simmering water in a wide skillet or frying pan
Divide the salad between two plates, drizzle one teaspoon of the dressing over the salad, place the poached haddock over the salad and sprinkle with the chopped parsley