Recipe
for :
|
Smoked Haddock Risotto with Black Pudding
and Leek
|
|
 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.
.
. . like to find out more and see the list of recipes
then <click
here>
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
|
