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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-dyed smoked haddock fillet   BUY ONLINE

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-dried tomatoes

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 - this should take approximately 15 minutes


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-dried tomatoes and Parmesan and serve immediately


 

 







 





































 



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