Making it different: Creamy haddock pasta
Fry the onions in oil until translucent and
soft. Add 100ml double cream, then
simmer until slightly thickened. Toss in
the poached haddock, parsley, lemon
zest and 200g cooked linguine, then
season to taste.
Cook the rice in boiling water until just
tender, then drain. Meanwhile, fry the
onions in the oil in a large non-stick frying
pan over a medium heat for 10-12 mins
until golden. Bring some water to the boil
in a shallow pan. Add the haddock fillets,
poach for 4 mins until the fish is just
cooked, then drain and break into large
flakes. Spoon half the onions onto a plate,
then set aside.
Stir the drained rice and lentils into the
onion pan, then fold through the fish,
lemon zest and parsley to heat through.
Serve topped with the reserved onions
and a handful of almonds, with the lemon
wedges on the side for squeezing over.