Smoked Spring Risotto, Pea, Haddock, Chive
This smoked haddock risotto is not like traditional risottos laced in butter and Parmesan,but instead is softened by the crème fraîche and underlying smoked fish tones
Ingredients
For the risotto base
- 250 g arborio rice
- 6 shallots finely diced
- 3 garlic cloves puréed
- 100 ml white wine
- 300 ml fish stock
For the haddock
- 3 sides smoked haddock
- 3 shallots
- 6 cloves
- 3 bay leaves
- Small bunch chervil
- 1 stick lemongrass
- 1.5 litres milk
For the garnish
- Chopped chives
- Crème fraîche
- Fresh spring peas
- Parmesan
- Picked chervil
- Salt and pepper to season
Instructions
For the risotto base,
- in a heavy-based saucepan melt the butter and add the finely diced shallots and garlic.
- Cook for 20 minutes on a low heat until soft and translucent.
- Pour in the arborio rice and stir.
- Allow the rice to snap – this means the starch is releasing.
- Add the white wine and reduce.
- Add the stock, ladle by ladle, cooking slowly, until the rice is al dente.
For the haddock:
- Stud the shallots with bay leaves and cloves.
- Pour the milk into a large saucepan and add all haddock ingredients.
- Lightly poach the fish in the saucepan for 6-7 minutes.
- Remove fish and pick into large chunks, ensuring there are nobones.
For the garnish,
- Warm the risotto in a saucepan.
- Finish with crème fraîche, chives, peas and Parmesan.
- Add fish and let the residual heat of the risotto warm the fish through, but do not overcook the fish.
- Season to taste and garnish with fresh chervil or other herbs of your choosing.
