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Recipe for :

Smoked Haddock Risotto with Roasted Baby Onions

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 natural smoked haddock
250g Arborio rice
1/2 ltr fresh fish stock
1/2 ltr fresh chicken stock
75ml white wine
80g Mascarpone
100g Parmesan
1 shallot
1 garlic clove
30g butter
10g flat leaf parsley
Seasoning
20 peeled shallots

Method

  • Peel and chop the shallot and garlic and sweat in a pan with the butter, but don’t colour. Add the rice to the pan with the onions and seal for about 30 seconds over a low heat.
  • Add the white wine and add the stocks in stages to the rice and bring to the boil, then simmer for about 12 minutes, stirring a few times. After 10 minutes add the flaked smoked haddock.
  • Grate the Parmesan cheese and chop up the flat leaf parsley.
  • Heat a frying pan until very hot and drizzle with olive oil and butter. Add the peeled baby onions and sauté, then place into the oven to cook.
  • Mix the Mascarpone and Parmesan into the risotto with the parsley and season well.

Assembly:

  • To serve, spoon the risotto on to the centre of the plate, top with the roasted shallots and serve immediately.

James Martin
for The North East of Scotland Fisheries Development Partnership

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