RISOTTO WITH SMOKED HADDOCK AND POACHED EGGS
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Melt half the butter in a large pan and fry the leek gently (make sure it doesn't brown).
- Add the rice stirring constantly, for about 5 minutes until it is crackling hot.
- Then add 3 ladlefuls of hot stock and stir until the rice has absorbed the liquid. Lower the heat and continue for another 10 minutes.
- Then add the cooked, flaked haddock and when it has been thoroughly mixed in to the risotto, add milk.
- Continue to add the stock 2 ladlefuls at a time, wait each time for the liquid to be absorbed before adding more.
- When the risotto is tender but still firm to the bite, remove it from the heat and stir in the remaining butter and half the parsley. Season to taste with salt and pepper. Cover and leave to rest.
- Meanwhile, fill a shallow pan with hot water and add the vinegar. Bring to simmering point and poach the eggs, by slipping them carefully into the boiling water.
- When the eggs are cooked, stir the risotto one more time, then transfer on to 4 warmed soup plates.
- Lay a poached egg on each portion of risotto and sprinkle with chopped parsley. Serve at once.
INGREDIENTS
- 50 grams unsalted butter
- 1 small leek, (trimmed and finely chopped)
- 400 grams Arborio rice
- 2 litres vegetable stock, (kept simmering)
- 250 grams poached smoked haddock, (skinned and flaked, all bones removed)
- 250ml full-fat (whole) milk
- A dash of white wine vinegar
- 4 fresh free-range (farm-fresh) eggs
- 3 tablespoons finely chopped fresh flat leaf parsley
- Freshly milled black pepper and Salt
5 comments for “Risotto with Smoked Haddock and Poached Eggs”
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