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.

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