Recipe
for :
|
Arbroath Smokie Kedgeree with Grilled
Haddock and Grain Mustard Cream Sauce
|
|
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Ryan Paterson of The Cock & Bull Restaurant,
Balmedie - Grampian Chef of the Year 2004.
.
. . like to find out more and see the list of recipes
then <click
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Ingredients
1
onion, diced
1 teaspoon garlic purée
250g butter
1kg Arborio rice
500ml white wine
2ltr fish stock
250g Parmesan, grated
200ml cream
2 flaked Arbroath Smokies
1 pkt dill, finely chopped
Salt and pepper
Grain
Mustard Cream Sauce:
570ml
cream
570ml fish stock
2 tablespoon coarse grain mustard
Juice of 1 lemon
Salt and pepper
Method
Kedgeree:
- Sweat
onion and garlic in half the butter.
- Add
rice and sweat for 2 minutes.
- Add
wine and stock bit by bit.
- Bring
to boil, reduce heat.
- Simmer
for 15 minutes or so, until liquid is absorbed and
rice is cooked.
- Add
flaked Smokies, then add rest of butter, cream, Parmesan
and dill.
- Stir
until all combined and butter melted.
Grain
Mustard Cream Sauce:
- Place
cream, stock, lemon juice and mustard in pan.
- Bring
to boil and reduce until coats the back of a spoon,
season to taste.
For
The Haddock:
- Place
portion of haddock on tray, season with salt, drizzle
with fresh squeezed lemon juice, place knob of butter
on top.
Assembly:
- Spoon
kedgeree onto centre of plate, place grilled haddock
on top, top with soft poached egg and drizzle mustard
cream sauce over the top and around plate.
Ryan
Paterson
for
The North East of Scotland Fisheries Development Partnership
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