From the leek thread: Okay I got this recipe from a lady at work - it's from an English cookbook, so I basically skipped the first part and just used fresh smoked fish - will work equally well with tinned fish. It sounds really odd - particularly the poached egg bit, but it's yummy - mr 10 and mr 5 myself and DH really liked it - only mr 8 (who is fussy at the best of times) did rate it. Give it a go:
SMOKED HADDOCK and PEA RISOTTO 4 x 142g/5oz smoked haddock fillets 1.2 litres/2pt fish stock 1 large onion, peeled and finely chopped 1 large leek, washed and finely chopped 255g/9oz dried risotto rice 397g/14oz fresh or frozen peas 100g/3 ½ Oz fresh spinach leaves, roughly chopped 4 large eggs
1. Place the haddock in a large saucepan of water and bring to the boil. Turn off the heat and a1low the fish to sit in the water, covered, for 12-15 minutes. Drain and set aside. 2. Bring the stock to the boil in a large pan over a medium heat, then turn the heat down as low as It will go to keep the stock hot but without letting it reduce. 3. Place 198ml/7fl oz of the warmed stock in another large pan, add the onion and leek and cook for 3-4 minutes until they have softened. Add the rice and stir and cook for 2-3 minutes. Stir in the peas and spinach. 4. Pour in the hot stock, a ladleful at a time, and keep stirring until each ladleful is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (tender but still retaining a bite) — this should take about 20 minutes. 5. Skin and flake the haddock into large bite-sized pieces and gently stir it into the rice. Keep the risotto warm white you poach the eggs. 6. Divide the risotto between four plates top each serving with a poached egg and serve immediately.
Thank you. I don't take any notice of cooking magazines, so do not know one from the other. Please that someone does. Most grateful.
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