Confit Haddock with Puy Lentils

Pat the haddock fillets dry with kitchen paper and season both sides with flaky sea salt. Set aside at room temperature while you prepare the lentils.

Heat 1 tbsp olive oil in a wide, heavy-based saucepan over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.

Add the minced garlic and stir for 1 minute until fragrant.

Pour in the white wine and simmer for 2–3 minutes until almost fully reduced.

Add the rinsed Puy lentils and pour in the stock. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 25–30 minutes until lentils are tender but still holding their shape — they should have a slight bite and the liquid should be mostly absorbed.

While the lentils cook, combine the 600ml olive oil, thyme sprigs, bay leaves, and crushed garlic cloves in a deep sauté pan or wide saucepan. Heat over the lowest possible flame to 60–65°C — use an instant-read thermometer to confirm the temperature before adding the fish.

Gently lower the haddock fillets skin-side up into the warm oil. Confit for 18–20 minutes, maintaining the oil between 60–65°C throughout, until the fish reaches an internal temperature of 63°C on a meat thermometer and the flesh is opaque and just beginning to flake at the thickest point.

Carefully lift the haddock from the oil using a wide fish spatula and rest on a warm plate lined with kitchen paper for 2 minutes.

Finish the lentils: remove from heat and stir in the butter, Dijon mustard, sherry vinegar, and the 3 tbsp extra-virgin olive oil. Taste and adjust seasoning with salt and black pepper. Fold in most of the chopped parsley.

Spoon the dressed lentils into wide shallow bowls, lay a haddock fillet on top skin-side up, and finish with the remaining parsley and a few flakes of sea salt.