Smoked fish risotto with peas and poached egg

This is a winning combination. Break the poached egg with your fork before tucking in.
 
recipe, fish, Italian
Image by:
Recipe from: 4 August 2015
Preparation time: 15 min
Cooking time: 20 min
 
 

Ingredients

 
  • 30
    ml
    white wine vinegar
  • 4
    eggs
  • 300
    ml
    milk
  • 1
    bay leaf
  • 250
    g
    smoked haddock
  • 50
    g
    unsalted butter
  • 15
    ml
    olive oil
  • 1
    large leek, cut into thin slices
  • 2
    cloves
    garlic, crushed
  • 250
    g
    arborio rice
  • 125
    ml
    dry white wine
  • 400
    ml
    good quality chicken stock (preferably home-made)
  • 250
    ml
    peas (if frozen, thaw first)
  • handful of Parmesan cheese, grated
  • salt and freshly-ground black pepper, to taste
Servings: Change Serving
 
 

Method

 
Pour water and the white wine vinegar into a saucepan and bring to the boil. Reduce the heat to medium and poach the eggs by using a spoon to lower one broken egg at a time into the boiling water. After about 5 minutes, remove the eggs with a slotted spoon and keep them warm on a plate. The white will be done but the yolk will still be soft.

Heat the milk and bay leaf in a saucepan or frying pan and poach the fish in it until cooked (about 5 minutes). Make sure the milk does not boil over. Drain, keep the milk aside and then flake the fish.

Heat half the butter and the olive oil in a saucepan and sauté the leek until soft and shiny. Add the garlic and stir-fry for another minute. Add the rice and stir until it is shiny from the oil. Add the white wine, ladle by ladle, stirring continuously. Stir-fry the rice until the wine has been almost completely absorbed – only then add the next spoonful. Next add the stock ladle by ladle. Repeat the process until almost all the liquid has been added. Add the milk in which the fish was poached in the same manner. The risotto is cooked as soon as the rice is al dente.

Stir in the fish, peas and remaining butter, and season with salt and freshly-ground black pepper.

To serve:
Dish the risotto into serving bowls and place a poached egg on top of each portion. Sprinkle Parmesan cheese on top and serve.

Wine suggestion:

A dry rosé or Blanc de Noir will be an elegant companion to this meal.

Text and Images: 
Home magazine

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