Peat Smoked Haddock And Pea Risotto Food

EASY SMOKED HADDOCK RISOTTO RECIPE

Steps:

• Preheat the oven to 180C.
• Melt HALF of the butter in a large saucepan and add the leeks, cook over a medium heat for 3 - 4 minutes until starting to soften.
• Meanwhile, put The Sauce Fish Co. foil bag into the oven on a baking sheet and follow the cooking instructions.
• Add the rice to the saucepan and cook, stirring for 1 - 2 minutes.
• Gradually add the stock, a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
• Do the same with the milk when the stock is all gone. This whole process will take 15 - 20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
• Remove the fish from the oven when the cooking time is up.
• Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
• You can either stir through the sauce of the fish, or pour over when you serve.
• Top with fresh chives.

PEAT-SMOKED HADDOCK AND PEA RISOTTO

Steps:

• Heat the olive oil in a large, heavy-based pan and cook the leek gently until soft.
• Meanwhile, put the haddock, peas and milk in a saucepan over a medium heat until steam rises from the liquid but it isn't boiling. Remove the fish and peas with a slotted spoon, then remove and discard the skin of the haddock. Set the fish and peas aside.
• Add the stock to the poaching liquor and heat until hot but not boiling and keep warm.
• Stir the rice into the leek, coating the grains, then cook for a couple of more minutes.
• Add the milk-and-stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice.
• Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender then cook until everything is tender.
• Stir in the parmesan and lemon juice then taste and adjust the seasoning.
• Serve on warm plates, scattering the parsley and squeezing a little more lemon juice over the risotto.

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

PEA RISOTTO

Steps:

• Melt the butter in a large pan, add the onion and gently sweat for about 10 mins until really soft. Meanwhile, put 100g peas into a food processor with a ladleful of stock and whizz until completely puréed.
• Stir the rice into the onion, increase heat to medium and sizzle the rice for 1 min. Pour in the wine, then bubble and stir until completely absorbed. Continue cooking like this, adding a ladleful of stock at a time, and stirring continuously until the rice is tender and has a good creamy consistency - this will take 20-30 mins.
• Stir in the puréed peas, remaining peas, Parmesan and some seasoning, then turn off the heat and leave to stand for a few mins. Give the risotto a final stir, spoon into shallow bowls and top with some pea shoots and a drizzle of olive oil, if you like.