Sunday, 13 January 2013

Another recipe

 SMOKED HADDOCK RISOTTO

This year we have decided to try and eat more fish, so in our last shop we bought some lovely smoked haddock.  Normally he would have used a little salmon and prawns with the haddock to make a fish pie but this time Nigel went for a smoked haddock risotto.

For two:

2 fillets of smoked haddock
1 medium onion finely diced
250g frozen garden peas (defrosted)
180g risotto rice
200ml milk
1 fish or vegetable stock cube
Boiling water (approx 300ml)
125ml dry white wine
1 - 2 tbls olive oil
25g butter

In a large shallow pan heat the milk and poach the smoked haddock for 5 - 6 minutes, when cooked lift out the fish, reserving the liquid.  When cooled slighty skin, flake and remove any bones from the fish.  Dissolve the stock cube in the boiling water, add the reserved poaching liquid and make up to 500ml, pour it into a sauce pan and leave it on a low heat to keep hot.  In a second large pan, over a medium heat, heat the oil and gently fry the onion until it is soft, about 5 mins.  Add the butter and when melted add the rice, stir and cook for 5 mins, until the grains are opaque, then add the wine.  Allow the rice to absorb the wine then start adding the hot stock a ladle full at a time allowing the rice to absob the stock between each addition.  When 3/4 of the stock has been absorbed add the flaked haddock and the peas, continue to add the remainder of the stock.  Once all of the stock has been added remove from the heat and season to taste.  Serve with a green side salad and some crusty bread.

The quantity of rice and stock was taken from a recipe on the packet of risotto rice that Nigel uses