Smoked Haddock And Leek Risotto Recipes

EASY SMOKED HADDOCK RISOTTO RECIPE

Steps:

• Preheat the oven to 180C.
• Melt HALF of the butter in a large saucepan and add the leeks, cook over a medium heat for 3 - 4 minutes until starting to soften.
• Meanwhile, put The Sauce Fish Co. foil bag into the oven on a baking sheet and follow the cooking instructions.
• Add the rice to the saucepan and cook, stirring for 1 - 2 minutes.
• Gradually add the stock, a ladle at a time, stirring all the time. Try to add the next ladle when the one before has been absorbed.
• Do the same with the milk when the stock is all gone. This whole process will take 15 - 20 minutes. The rice should still have some 'bite' and texture to not be overcooked.
• Remove the fish from the oven when the cooking time is up.
• Take the risotto off the heat, add plenty of salt and pepper, the peas and the remaining butter. Break up the fish and stir through too (the heat in the risotto will just warm the peas through).
• You can either stir through the sauce of the fish, or pour over when you serve.
• Top with fresh chives.

SMOKED HADDOCK & LEEK RISOTTO

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish over a medium heat. Cook the leek for 4-5 mins, stirring regularly, until just tender. Add the rice and stir for a further 2 mins.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 mins until the rice is tender.
• Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again and leave to rest out of the oven for 3 mins before serving - the steam will soften the spinach.

SMOKED HADDOCK AND PEA RISOTTO

Steps:

• Heat 1 tbsp light olive oil in a large, heavy-based pan and gently cook the leek until softened - about 10 minutes.
• Meanwhile, put the smoked haddock, peas and milk in a saucepan and gently heat until hot but not boiling. Remove the haddock and peas with a slotted spoon, then remove and discard the fish skin. Set aside. Add the stock to the poaching milk and heat until hot (not boiling). Keep warm.
• Stir the rice into the softened leek, coating the grains in oil, then cook for 1-2 minutes more. Start adding the milk/stock mixture a ladleful at a time, stirring frequently and only adding more after the liquid has been absorbed by the rice (this should take 15-20 minutes).
• Stir the haddock and peas into the risotto just as the rice is starting to become plump and tender - roughly 5 minutes before the end of the cooking time. Cook until everything is tender.
• Stir in the cheese, lemon juice and most of the zest, then taste and adjust the seasoning. Top with the parsley and remaining lemon zest, then drizzle over the remaining olive oil to serve.

SMOKED HADDOCK, LEEK & BARLEY 'RISOTTO'

Steps:

• Bring the stock to a simmer in a deep frying pan and lay the fish in it. Cover and poach for about 4 mins, or until the fish begins to flake. Remove from the heat, then strain the cooking liquor into a jug, reserving it for later. Leave the fish in the pan, covered.
• Melt the butter in a large saucepan over a low heat and add the leeks. Season, then add about 2 tbsp of water, cover the pan and cook the leeks for about 10 mins until softened. Stir in the barley, turning it over in the juices for 1 min, then increase the heat a little and add the vermouth. Let this bubble away to almost nothing, then add half the reserved fish stock.
• Cook the barley in the stock, over a medium heat, while stirring from time to time, for about 15 mins. (The stirring helps the barley become creamier.) Add the rest of the stock and cook for another 20 mins, stirring from time to time, adding more boiling water if the mixture is getting too dry. It might take a little longer to cook the barley - the grains should be soft but with a little bite in the centre.
• Remove the skin from the fish - if there is any - and break the flesh into big flakes. Add this to the risotto along with the spinach and parsley, stirring carefully as you don't want to break up the pieces. Taste for seasoning. Stir in the cream, if using, and check again for seasoning. Serve with the cheddar grated on top, if you like.

SMOKED HADDOCK, LEEK AND PEA RISOTTO

Steps:

• Heat the oven to 200C/180C fan/gas 6. Heat the butter in a large ovenproof dish or pan over a medium heat. Cook the leek for 4 to 5 minutes, stirring regularly, until just tender. Add the rice and stir for a further 2 minutes.
• Add the stock and milk, bring to the boil and bubble for 5 mins before sitting the haddock on top. Cover with a lid or foil and bake in the oven for 18 minutes until the rice is tender.
• Fold in the crème fraiche or yogurt, peas and grated parmesan. Season with plenty of black pepper and check if salt needs to be added, to taste. Cover the pan again and leave to rest out of the oven for 3 minutes before serving - the steam will heat the peas.
• Serve with wedges of lemon, extra green vegetables on the side - we like green beans or broccoli - and some homemade or shop bought bread.

SMOKED HADDOCK RISOTTO

Steps:

• Put the cold stock and haddock in a pan, and bring to a simmer. Leave to simmer for 3 minutes, then lift the fish out of the pan carefully using a slotted spoon and break into flakes using a fork. Leave the stock gently simmering at the back of the stove.
• Put the olive oil, 20g/¾oz butter, onion, parsley stalks and a pinch of salt in a large, deep saucepan or flameproof casserole. Cook over a medium-low heat until the onion is soft and starting to turn translucent. Add the rice and stir so every grain is coated with the oil and butter.
• Add the wine and let it evaporate. Make a note of the time, and start adding the vegetable stock one ladle at a time, stirring the rice attentively and vigorously until all the liquid is absorbed, before adding the next ladleful. Continue adding the stock ladle by ladle, adding the flaked haddock after 16 minutes, working on the principle the cooking time will be 17-20 minutes depending on the rice. Keep tasting. It is ready when the rice is plump and firm but without any chalky bite. The risotto should be soft, fluid and creamy.
• Remove the pan from the heat. Stir in the remaining butter, parsley leaves and lemon zest, then serve.