Smoked Haddock Risotto Recipe
Big flakes of smoky fish contrasted with sweet peas are at the heart of this delicious smoked haddock risotto that is topped with a perfect poached egg.
Servings 2 Servings
Calories 684kcal
Ingredients
- 250 g Smoked Haddock 9oz
- 550-650 ml Fish Stock 2¼-2¾ Cups
- 1 Small-Medium Echalion or Banana Shallot 35g
- 125 ml White Wine ½ Cup
- 50 g Butter 3 tablespoon + 1 teaspoon
- 125 g Risotto Rice ⅔ Cup
- 100 g Garden Peas 1 Cup
- 30 g Fresh Dill ~½ Cup
- 2 Eggs
- Salt As required
Instructions
- Bring the fish stock to a gentle simmer in a small 17cm or 7" saucepan.
- Cut the shallot in half lengthways, peel it and then dice it as finely as you can.
- Finely chop the dill.
- If you are using frozen peas, defrost them by placing them in a sieve and running cold water over them.
- Place the smoked haddock into the fish stock and allow it to gently poach for 3-4 minutes, then remove it with a slotted spoon and set aside on a plate to cool.
- Have a taste of the stock, and if needed, add a pinch or two of salt.
- Heat a wide, heavy-based frying pan (28cm or 11") over a medium heat.Add half of the butter, and when it begins to foam, add the shallot and saute for 1-2 minutes, stirring regularly.
- Throw in the risotto rice and stir continuously and "enthusiastically" for 3 minutes.
- Pour in the white wine and stir until the pan is almost dry and the wine has reduced and formed a creamy slurry.
- Begin to add the stock a little at a time (100ml or ~⅓ Cup) at a time, stirring regularly. Be sure not to add any more stock until the rice is almost dry again.
- Whilst you are cooking the stock, bring a small-medium pan (18cm or 7-8") of water to a gentle simmer, ready to poach the eggs.
- The last ladle of stock should be added when the rice has a creamy, starchy liquid around it and the rice is very nearly cooked.
- Just before you add the last ladle of stock, flake up the smoked haddock and add it to the risotto with the last ladle of stock.
- Stir for a final 2-3 minutes until the risotto is almost the right texture.
- Add the peas and most of the dill (reserving a little for garnish) and stir.
- Dot the remaining butter on top of the rice and add a lid to the pan, and allow it to sit for 3-4 minutes.
- Finally, poach the eggs by cracking them into a bowl and gently pouring them from the bowl into the pan of simmering water. Your poached eggs should be cooked through with a runny yolk after 3 minutes or so. If your eggs are fresh, there should be no need for vinegar or swirling of the water.
- Serve the risotto and top with a poached egg and some of the remaining dill.
Nutrition
Serving: 1 | Calories: 684kcal | Carbohydrates: 46g | Protein: 49g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 1877mg | Fiber: 5g | Sugar: 13g
