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Method
A simple dish with a flavour packed sauce
Smoked Haddock Risotto with Grain Mustard Sauce
SERVES 4
TIME 45 MINUTES
DIFFICULTY = EASY
200g of un-
50g of onion, finely chopped
175g of Arborio risotto rice
100ml of white wine
600ml of fish stock
150ml of double cream
50g of Parmesan, grated
1 tbsp of olive oil
Grain Mustard Sauce
125ml of double cream
25g of grain mustard
Salt
Pepper
Poached Eggs
4 eggs
1 dash of white wine vinegar
To Serve
1 handful of rocket
60g of sun-
2 tbsp of chervil, picked
1 handful of Parmesan shavings
First make the mustard sauce. Boil together the double cream and mustard and season with salt and pepper. Reserve until required
For the risotto, heat the oil in a pan and sweat the onions until soft but not coloured. Add the rice to the pan and stir until the rice is coated with the oil
Add the white wine and bring to the boil. Little by little add the stock, stirring continuously until each ladleful is absorbed
Keep adding the stock, stirring as often as possible, until the rice is tender but still has a bite -
Poach the haddock in the double cream. Once cooked, flake the haddock and gently stir it into the risotto with the poaching cream and the Parmesan. Keep warm while you poach the eggs
Bring a deep pan of water to the boil, add a splash of vinegar and reduce to a gentle simmer. Break the eggs into the pan and poach for 3 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper
To serve, heat up the sauce and divide the risotto between 4 plates. Top each mound of risotto with a poached egg and a good spoonful of sauce. Garnish with the leaves, sun-
01261 861204
Downies Fish 40 Low Shore Whitehills Aberdeenshire AB45 2NA T : 01261 861204 E : info@downiefish.co.uk
