Recipe
for :
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Poached Fillet of Haddock on a Cullen
Skink Risotto with Watercress Sauce
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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.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
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
Method
- 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.
Assembly:
- 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
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