Recipe for :

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 James Martin.

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Ingredients

300g (10oz) smoked haddock (undyed)
85g (3oz) butter
600ml (1 pint) fresh fish stock
300ml (1/2 pint) chicken stock
225g (8oz) Arborio rice
3 shallots
2 cloves garlic
170g (6oz) black pudding
2 leeks
Mascarpone cheese
Parmesan cheese
Salt and pepper
Fresh flat parsley, chopped
White wine

Method

• Peel and chop the onions and garlic, and sauté in a pan with a little butter and add the rice and cook for a further 30 seconds, then add the white wine and fish stock.

• Dice the black pudding and add it to the pan with some thinly sliced leek. Bring back to the boil and simmer gently for about 5 minutes before adding the diced smoked haddock.

• Cook for a further 4–5 minutes to ensure the rice is cooked, finish with chopped parsley, Mascarpone, grated Parmesan and seasoning.

Assembly:

• Serve in a large bowl with grated cheese and olive oil drizzled over the top.

James Martin
for The North East of Scotland Fisheries Development Partnership