This is one of my favourite Risottos. The Smoked Haddock with a Poached Egg on top is just like a proper bowl of comfort food!
For two people you will need:
- 2 Smoked Haddock Fillets
- 2 handfuls of Risotto Rice
- 1 Shallot finely diced
- 2 Leeks sliced and washed
- 2 handfuls of Petis Pois
- 2 Stock cubes (fish or chicken)
- Chives and Parsley
- Lemon
- 60g of Parmesan
- 2 tbsp of Cream Cheese
First put the Haddock skin side down on a baking tray in the oven on around 160′.
Then start sweating the shallots for around five minutes, add the leeks for another 2 minutes then the rice for another 2 minutes.
By this point the fish will be cooked, take it out and flake into chunks.
Next start adding the stock a ladle at a time, keep tasting the rice till it’s cooked… I never measure my rice and stock just keep adding stock and stirring often until it’s the consistency that I like.
I add the Peas and Haddock with about half a ladle of stock and cook for a minute on a high heat stirring to heat through.
Then turn off the heat, add lots of chopped Parsley and Chives, grated Parmesan, Cream Cheese and the juice of half a lemon.
I love this with a runny poached egg on top, lots of black pepper and some extra herbs.
Enjoy!
L x
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