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Poached Fillet of Haddock on a Cullen Skink Risotto with Watercress 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 Russell Beveridge, Brodie Countryfare.

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4 fillet of haddock
1 fillet of smoked haddock (diced)
1 leek finely chopped
1 bunch watercress
750g fish stock
250g double cream
Salt and pepper to taste
100g risotto rice
1 lemon grass, finely chopped
500g approx fish stock / bouillon
25g finely diced onion
10g ginger purée


  • For risotto - fry onion, rice, ginger and lemon grass, slowly add stock till rice has a bite, finish with salt and pepper to taste.
  • Fry leek and smoked haddock in a little white wine until cooked.
  • Add risotto mixture and 100g of cream and cook until a thick consistency.
  • Poach haddock in a little white wine and fish stock.
  • Reduce rest of fish stock with cream, add watercress and blend till smooth texture.


  • Put risotto mixture in centre of plate, place poached haddock on top and pour sauce around it.

Serves 4

Russell Beveridge
for The North East of Scotland Fisheries Development Partnership