Smoked Fish Risotto Food

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.

SMOKED HADDOCK RISOTTO

Steps:

• Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked. Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve. Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture. Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces. To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below). Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs. Tips For the best results use the freshest eggs possible for poaching as the whites will be firmer. To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.

SMOKED HADDOCK RISOTTO

Steps:

• Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
• Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
• Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
• Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.

SMOKED-FISH RISOTTO

Steps:

• Cut fish into two or more pieces to fit into a skillet. Season with black pepper to taste, then add bay leaf, sprig of parsley and 2 cups water. Place pan over high heat, cover, and bring to a boil. Reduce heat to medium-low, and simmer until fish is heated through but not falling apart, about 3 minutes.
• Remove fish with a slotted spatula, wrap in foil, and set aside. Strain cooking liquid into a 1-quart measuring pitcher, and add enough vegetable stock to make a total of 1 quart liquid. Transfer to a saucepan and place over low heat.
• In a large, wide saucepan, heat 2 tablespoons butter and the oil. Add leeks, and sauté over low heat until softened, about 5 minutes. Add rice to pan, and stir until glossy, then add mace, cumin, coriander, turmeric and lemon zest. Raise heat to medium, and add wine, stirring until it is absorbed. Add a ladleful of vegetable stock mixture, stirring until it is absorbed. Add an additional ladleful of stock, stirring until it too is completely absorbed. Continue, ladleful by ladleful, until rice is cooked al dente, about 20 minutes. (Amount of liquid needed may vary and all the liquid may not be needed.)
• Flake fish and add to rice along with remaining 1 teaspoon butter and the lemon juice. Remove from heat and mix well with a wooden spoon until mixture is creamy and well-blended. To serve, spoon risotto onto a large flat plate and sprinkle with chopped parsley. Serve immediately.

SMOKED MACKEREL RISOTTO

Steps:

• Heat the butter in a large frying pan. Tip in the onion, then fry gently for 5 mins until softened. Stir in the rice and mix until coated in the butter, then pour in the wine and let it bubble until it's almost all disappeared.
• Pour in half the stock, give it a good stir, then leave to gently cook for 10 mins. Add half of the remaining stock, stir again and cook for 5 mins more. Keep adding stock and cooking until the rice is tender.
• Peel the skin off the mackerel, scrape away any dark brown flesh, then flake. Stir into the rice with the spring onions and spinach, then cook just until the spinach has wilted slightly. Serve straight away.

SMOKED SALMON & LEMON RISOTTO

Steps:

• Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.
• Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don't add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.