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.
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
BAKED HADDOCK & CABBAGE RISOTTO
A must for fish lovers and a great meal-in-one - use whatever fish you have
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat oil in a 2-litre casserole dish, then soften the onion over a medium heat for about 5 mins. Tip in the rice and cook for 2 mins, stirring well. Pour in the stock, bring to the boil, then add the cabbage. Cover and bake for 20 mins.
- Remove the pan from the oven and give the rice a stir. Place the fish on top of the rice, replace the lid, then bake for 5 mins.
- Flake the fish into large chunks and stir into the rice with the crème fraîche and half the Parmesan. Season with freshly ground pepper, then sprinkle with the remaining parmesan to serve.
Nutrition Facts : Calories 469 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 2.52 milligram of sodium
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