Smoked haddock risotto with grain mustard sauce
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It's the range of simple garnishes which transform Mark Dodson's humble haddock risotto recipe: sun-dried tomatoes cut through the richness, Parmesan adds a hint of bitterness and the poached egg, perched on top of the risotto, emphasises the creamy nature of the dish.
First published in 2015
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Ingredients
Metric
Imperial
Risotto
- 200g of un-dyed smoked haddock fillet, skinned and pin-boned
- 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
SAVE RECIPE
Method
1
First make the mustard sauce. Boil together the double cream and mustard and season with salt and pepper. Reserve until required
- 125ml of double cream
- 25g of grain mustard
- salt
- pepper
2
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
- 1 tbsp of olive oil
- 50g of onion, finely chopped
- 175g of Arborio risotto rice
3
Add the white wine and bring to the boil. Little by little add the stock, stirring continuously until each ladleful is absorbed
- 100ml of white wine
- 600ml of fish stock
4
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
5
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
- 200g of un-dyed smoked haddock fillet, skinned and pin-boned
- 150ml of double cream
- 50g of Parmesan
6
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
- 4 eggs
- 1 dash of white wine vinegar
7
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
- 1 handful of rocket
- 1g of sun-dried tomatoes
- 1 tbsp of chervil
- 1 handful of Parmesan shavings
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