SMOKED HADDOCK AND PEA RISOTTO
The poaching liquid used to cook the smoked haddock is stirred through risotto rice for extra flavour and a really creamy texture. This risotto makes a tasty meal for two.
Provided by delicious. magazine
Categories Vegetarian bake recipes
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened - about 10 minutes.
- Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
- Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
- Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender - roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
- Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.
Nutrition Facts : Calories 717kcals, Fat 21g (7.1g saturated), Protein 40.9g, Carbohydrate 87.8g (9.8g sugars), Fiber 6.4g
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
YELLOW BEAN, VODKA AND SMOKED HADDOCK RISOTTO
Risotto fans will go absolutely nuts for this unusual, smoky haddock recipe with a fresh vodka twist
Provided by Jamie Oliver
Categories Mains Jamie's Kitchen Italian Seafood Pasta & risotto
Time 50m
Yield 6
Number Of Ingredients 7
Steps:
- The thing about risottos is that you can never have enough combinations, and just when you think you've done them all you come up with a new one that hits the spot. The use of vodka instead of wine leaves you with a fragrant freshness when the risotto is cooked, which marries fantastically well with smoky flakes of haddock and the al dente crunch of fine yellow beans. As there is fish in this risotto you don't want to include any Parmesan, so bear this in mind. If you're a risotto fan you've got to give this a try. Start your basic risotto, adding the vodka at Stage 2 instead of the wine. Then lightly poach your haddock in the milk and stock from the basic recipe with a couple of bay leaves, covered with a lid. Simmer for around 5 minutes and remove from the heat. At Stage 3 of the basic recipe, I like to add the poaching liquor to the rice and then I carry on as normal through the recipe. At the end of Stage 3 flake in your smoked haddock, add the beans and carry on as normal through to the end of the recipe. Don't serve with any Parmesan sprinkled over - serve sprinkled with the celery leaves. Add a dash of vodka and a squeeze of lemon to lift the flavours. Lovely.
Nutrition Facts : Calories 542 calories, Fat 20.6 g fat, SaturatedFat 9.8 g saturated fat, Protein 31.3 g protein, Carbohydrate 49.3 g carbohydrate, Sugar 8.6 g sugar, Sodium 4.37 g salt, Fiber 3.3 g fibre
SMOKED HADDOCK RISOTTO
Flakes of firm, gently smoked haddock make a wonderful risotto. There is also a pleasing symmetry to this dish, in that poaching the haddock in vegetable stock produces a deeply flavoured liquor, which is then used to cook the rice. Each serving provides 554 kcals, 26g protein, 67g carbohydrates (of which 2g sugars) 18g fat (of which 7g saturates), 2g fibre and 1.2g salt.
Provided by Rachel Roddy
Categories Main course
Yield Serves 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 554kcal, Carbohydrate 67g, Fat 18g, Fiber 2g, Protein 26g, SaturatedFat 7g, Sugar 2g
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 RISOTTO
A kedgeree-inspired risotto recipe featuring the classic duo of smoked haddock and poached egg. This Mary Berry dish is garnished with parsley and black pepper.
Provided by Mary Berry
Categories Dinner, Main Course
Number Of Ingredients 1
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.
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SMOKED HADDOCK AND LEEK RISOTTO - SAINSBURY'S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (391)Category MainServings 2Total Time 30 mins
- Melt the butter in a deep frying pan. Finely chop the leek and garlic and add them to the pan. Cover and cook over a low heat for 8 minutes or until very soft.
- Uncover and add the rice; cook, stirring, for 2 minutes. Increase the heat, add the wine, if using, and bubble until absorbed (if not using, increase the stock by 100ml). Add a ladleful of stock and stir until absorbed; repeat until you've added all the stock.
- Meanwhile, put the haddock in a pan with just enough water to cover it. Cover and bring to the boil over a medium heat, then reduce the heat; simmer for 4-5 minutes until cooked through. Remove from the heat, drain, then flake the fish into large pieces, discarding the skin.
- When the rice is al dente, remove from the heat and stir in half the Parmesan. Roughly chop the pea shoots (reserving a few) and add to the rice, then stir in the haddock. Add lemon juice and seasoning to taste. Cover and set aside for 1 minute.
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- 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).
EASY SMOKED HADDOCK RISOTTO RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine British RecipesCategory Smoked Haddock RecipesServings 4Calories 524 per serving
- Heat the oven to 200°C/ 180°C fan/gas 6. Put the smoked haddock fillets in a ceramic baking dish and cover with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the fillets to a plate. Reserve the milk in a jug.
- Meanwhile, in a large sauté pan, heat the oil and add the onion and leeks. Gently cook for 5 minutes until starting to soften, then add the rice. Gently fry for 2-3 minutes, stirring regularly.
- Pour in the wine and simmer for a further 2-3 minutes, then add the stock, a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.
- When the rice is nearly cooked, stir in the wilted spinach, lemon zest and juice, then flake in the smoked haddock. Season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.
A COMFORTING RECIPE: SMOKED HADDOCK AND LEEK RISOTTO
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- 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.
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