SMOKED HADDOCK & LEEK RISOTTO
There's no tedious stirring with this one - just stick it in the oven until creamy and delicious
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 444 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 29 grams protein, Sodium 3.34 milligram of sodium
SMOKED HADDOCK AND LEEK RISOTTO WITH ROASTED SMOKED HADDOCK AND PARSLEY OIL
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- For the risotto, place the fish stock into a pan and bring to a gentle simmer.
- Meanwhile, melt half of the butter in a heavy-bottomed pan over a medium heat, then add the shallot, garlic and leek and cook for a few minutes until softened but not coloured.
- Add the rice and cook for a minute, stirring well to coat the rice in the butter.
- Add the wine, bring to the boil and cook until the liquid is reduced by half.
- Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is completely absorbed by the rice, before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente.
- Add the flaked cooked haddock and stir to combine.
- Add the remaining butter, the mascarpone, parmesan and parsley and season well with salt and freshly ground black pepper.
- For the roasted haddock, melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side, then transfer to the oven to roast for 6-8 minutes, or until completely cooked through.
- For the parsley oil, place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.
- To serve, place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve.
SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'
Swap rice for barley to make this 'risotto' with leek and smoked haddock. It's not as creamy, but it's much healthier and full of flavour
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h15m
Number Of Ingredients 10
Steps:
- Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
- Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
- Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
- Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.
Nutrition Facts : Calories 446 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.4 milligram of sodium
SMOKED HADDOCK AND LEEK RISOTTO
Make and share this Smoked Haddock and Leek Risotto recipe from Food.com.
Provided by hectorthebat
Categories Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large pan, heat the oil and gently cook the leeks for 5 minutes, or until soft.
- Meanwhile, in a separate lidded pan, heat the stock with 500ml water. Once the leeks are soft, stir in the rice and cook for a couple of minutes, then pour in the hot stock. Bring to the boil, then turn down to a simmer. Cook for 20-25 minutes, stirring often, until the rice is al dente and the liquid has been absorbed.
- Stir in the haddock and soft cheese. Cover, reduce the heat and cook for 5-10 minutes, until the fish is cooked through and the texture is to your liking. To serve, season with freshly ground black pepper.
Nutrition Facts : Calories 519.6, Fat 5.3, SaturatedFat 0.8, Cholesterol 96.2, Sodium 979.6, Carbohydrate 77, Fiber 4.3, Sugar 4.9, Protein 38.3
More about "smoked haddock and leek risotto food"
EASY SMOKED HADDOCK RISOTTO – SKINNY SPATULA
From skinnyspatula.com
Reviews 2Calories 402 per servingCategory Risotto
- Bring the fish stock to a boil in a large pot and poach the smoked haddock for 3-4 minutes until flaky. Remove the haddock from the stock and set it aside, covered. Reserve the fish stock.
- Meanwhile, melt the butter in a large pan that has a lid. Add the leek to the pan and saute it for 1-2 minutes, then add 1-2 tablespoons of water, cover the pan with a lid and cook for 4-5 minutes on low- medium heat until the leek is tender.
- Stir in the garlic and cook for 30 seconds until fragrant. Next, add the Carnaroli rice to the pan and toast for 1-2 minutes. Pour in the white wine and cook for a couple of minutes until the alcohol evaporates.
- Start adding the fish stock, one ladle at a time, stirring frequently. Repeat until the rice is al dente (you may not need all the stock).
SMOKED HADDOCK AND LEEK RISOTTO RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Servings 4Estimated Reading Time 3 minsCategory Main
SMOKED HADDOCK AND LEEK RISOTTO | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
25 EASY SMOKED HADDOCK RECIPES TO TRY TODAY
From insanelygoodrecipes.com
MARY BERRY'S SMOKED HADDOCK RISOTTO - THE HAPPY FOODIE
From thehappyfoodie.co.uk
SMOKED HADDOCK RISOTTO RECIPE - BBC FOOD
From bbc.co.uk
LEEK RISOTTO WITH SMOKED HADDOCK RECIPE - GREAT BRITISH …
From greatbritishchefs.com
SMOKED HADDOCK RISOTTO RECIPE - TESCO REAL FOOD
From realfood.tesco.com
A COMFORTING RECIPE: SMOKED HADDOCK AND LEEK RISOTTO
From annabelandgrace.com
SMOKED HADDOCK AND PEA RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SMOKED HADDOCK AND LEEK RISOTTO - WORLD FOOD TOUR
From worldfoodtour.co.uk
WATERMAN HOUSE COOKERY SCHOOL: SAVOURY SMOKED HADDOCK, …
From waterman.house
WATERMAN HOUSE COOKERY SCHOOL: SAVOURY SMOKED HADDOCK, …
From irishnews.com
SMOKED HADDOCK & LEEK RISOTTO - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SMOKED HADDOCK & LEEK RISOTTO | COOK
From cookfood.net
SMOKED HADDOCK AND LEEK RISOTTO AND ALBARINO - MATCHING FOOD …
From matchingfoodandwine.com
RECIPES | RISOTTO OF SMOKED HADDOCK, LEEKS AND CAULIFLOWER WITH A ...
From matchingfoodandwine.com
EATING OUT: AN UNFORGETTABLE ELEPHANT GIVES PORTRUSH SOMETHING …
From irishnews.com
EASY SMOKED HADDOCK RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love