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Smoked Haddock Risotto
Smoked Haddock Risotto
This rich smoked haddock risotto is simply delightful on its own. Adding a soft poached egg elevates the dish to another level, a real show-stopper.
Ingredients
- 580 g yellow smoked haddock 4 fillets
- 800 ml milk
- 2 tbsp olive oil
- 1 whole onion finely chopped
- 2 whole leeks halved, washed and sliced
- 300 g arborio rice
- 150 g white wine
- 500 ml chicken stock
- 150 g spinach
- 2 whole lemons zest of one, juice of two
- grated parmesan to taste
Instructions
- Preheat the oven to 200°C/180°C fan assisted. Put the smoked haddock fillets in a ceramic baking dish and cover with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the skin with a fork then set aside the fish. Reserve the milk in a jug.
- Meanwhile, in a large frying pan, heat the oil and add the onion and leeks. Gently cook for 5 minutes until starting to soften, then add the rice. Gently fry for 2-3 minutes, stirring regularly.
- Pour in the wine and simmer for a further 2-3 minutes. Then, add the stock a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.
- When the rice is nearly cooked, stir in the spinach, lemon zest and juice. Then flake in the smoked haddock. Season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.
Notes
To make this recipe a little more summery, add a handful of peas and a few blanched spears of asparagust towards the last few minutes of cooking.
Tried this recipe?Let us know how it was!
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