Smoked Haddock, Leek and Pea Risotto

Smoked Haddock, Leek and Pea Risotto

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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