300ml milk
1 onion, finely sliced
1 bay leaf
4 x 100g (4oz) natural smoked haddock fillets, pin-boned
Neven's Smoked Haddock Risotto
Ingredients
1 tbsp rapeseed oil
10g butter
1 large shallot, finely diced
1 tsp ground turmeric
1 tsp mild curry powder
1 clove of garlic, crushed
1 leek, washed and thinly sliced
225g/8oz risotto rice (Arborio)
120ml white wine
2 pt. vegetable stock (or fish stock)
Flaked poached natural smoked haddock
Reserved poaching haddock milk
50g Parmesan cheese, grated
1 tsp flat leaf parsley, finely chopped
1 tsp chives, finely chopped
Poached Haddock
300ml milk
1 onion, finely sliced
1 bay leaf
4 x 100g (4oz) natural smoked haddock fillets, pin-boned
Risotto
1 tbsp rapeseed oil
10g butter
1 large shallot, finely diced
1 tsp ground turmeric
1 tsp mild curry powder
1 clove of garlic, crushed
1 leek, washed and thinly sliced
225g/8oz risotto rice (Arborio)
120ml white wine
2 pt. vegetable stock (or fish stock)
Flaked poached natural smoked haddock
Reserved poaching haddock milk
50g Parmesan cheese, grated
1 tsp flat leaf parsley, finely chopped
1 tsp chives, finely chopped
Method
Copy TextFor The Poached Haddock:
Pour the milk into a large frying pan and add the sliced onion and bay leaf. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down.
Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender.
Lift the haddock out of the milk onto a plate and carefully remove and discard the skin.
Strain the poaching milk through a sieve into a jug to remove the onion and bay leaf.
Once the haddock has cooled a little, gently flake the haddock into pieces and set aside.
For The Risotto:
Heat the oil and butter in a large frying pan and fry the shallot, turmeric, curry powder, garlic, leek over a low heat for 1-2 minutes until softened but not coloured.
Meanwhile, add the rice to the vegetables and stir for 1 minute until the grains are coated in the oil, butter and vegetables.
Deglaze the pan with the white wine. Bring to the boil and allow to reduce to a simmer.
Slowly add the vegetable stock to the rice in stages, stirring continuously until it has been absorbed and the rice grains are cooked (approx. 15-18 minutes).
Once the risotto is cooked, add in the flaked smoked haddock and a little of the reserved poaching milk, parmesan and mix to combine.
Add in the herbs and stir through. Season with salt and pepper if required but be careful as the haddock can be salty.
Method
Copy TextFor The Poached Haddock:
Pour the milk into a large frying pan and add the sliced onion and bay leaf. Bring to a simmer over a medium heat, then carefully place the haddock into the milk, skin side down.
Simmer for 2 minutes, then turn over and simmer for another 2 minutes, until the smoked haddock is just cooked through and tender.
Lift the haddock out of the milk onto a plate and carefully remove and discard the skin.
Strain the poaching milk through a sieve into a jug to remove the onion and bay leaf.
Once the haddock has cooled a little, gently flake the haddock into pieces and set aside.
For The Risotto:
Heat the oil and butter in a large frying pan and fry the shallot, turmeric, curry powder, garlic, leek over a low heat for 1-2 minutes until softened but not coloured.
Meanwhile, add the rice to the vegetables and stir for 1 minute until the grains are coated in the oil, butter and vegetables.
Deglaze the pan with the white wine. Bring to the boil and allow to reduce to a simmer.
Slowly add the vegetable stock to the rice in stages, stirring continuously until it has been absorbed and the rice grains are cooked (approx. 15-18 minutes).
Once the risotto is cooked, add in the flaked smoked haddock and a little of the reserved poaching milk, parmesan and mix to combine.
Add in the herbs and stir through. Season with salt and pepper if required but be careful as the haddock can be salty.
