Smoked Haddock and Poached Egg Rissoto

4 X 142G/5OZ  Smoked Haddock Fillets
1.2L/2PT Fish Stock
1  Large Onion, Peeled and Finely Chooped
255G/9OZ  Dried Ristto Rice
397G.14OZ Fresh or frozen Peas
100G/3.5OZ  Fresh Spinach Leaves, Roughly Chopped
4 Large Eggs


Place the haddock in a largw saucepan of water and bring to the boil. turn off the heat and allow fish to sit in the water, covered, for 12-15 mins. drain and set aside. 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 with out letting it reduce. Place 198ml/7oz of the warmed stock in another large pan add the onion and leek(forgot to mention above 1 large leek, washed and finely chopped)and cook for 3-4mins until they have softened. Add the rice and cook for 2-3mins. Stir in the peas and spinach. Add the hot stock to the rice a ladleful at a time and keep stirring until each ladle is absorbed. Keep adding the stock, stirring as often as possible until the rice is al dente (approx 20-25mins). Skin and flake the haddock into large bite sized pieces and gently stir it into the rice. Keep the risotto warm while you poach the eggs. Divide the risotto between 4 plates, top each with a poached egg and serve immediately.

[easy-social-share counters=0 style="button" hide_mobile="yes" point_type="simple"] [easy-social-share buttons="facebook,pinterest,whatsapp" counters=0 style="button" only_mobile="yes" point_type="simple"]
Warning: count(): Parameter must be an array or an object that implements Countable in /home/customer/www/ on line 230

Most Popular

Quis autem vel eum iure reprehenderit qui in ea voluptate velit esse quam nihil molestiae consequatur, vel illum qui dolorem?

Temporibus autem quibusdam et aut officiis debitis aut rerum necessitatibus saepe eveniet.

Copyright © 2015 The Mag Theme. Theme by MVP Themes, powered by Wordpress.

To Top