Smoked Haddock Risotto

A kedgeree-inspired risotto recipe featuring the classic duo of smoked haddock and poached egg. This Mary Berry dish is garnished with parsley and black pepper.

Introduction

This kedgeree in the form of a risotto makes a lovely, hearty supper dish. I have used poached eggs, but you can substitute these with three hard-boiled eggs, if you prefer, cutting them into quarters to sit on top of each portion. This dish is best eaten as soon as it is made.

Serves 6-8

Ingredients

500g (1lb 2oz) undyed smoked haddock fillet, skin on
1 bay leaf
8 black peppercorns
1 large leek, sliced, both green and white parts
3-4 tbsp chopped parsley, stalks reserved, plus extra to garnish
2 tbsp sunflower oil
2 garlic cloves, crushed
1 tbsp medium curry powder
350g (12oz) risotto rice
600ml (1 pint) hot fish stock
Juice of ½ lemon
6 eggs (see tip below)
salt and freshly ground black pepper

Instructions

Place the haddock, skin side down, in a large, deep frying pan. Cover with 800ml (1 pint 8fl oz) of water, add the bay leaf, peppercorns, the white parts of the leek, and the reserved parsley stalks. Bring to the boil, cover with a lid and simmer gently for 5 minutes or until the haddock is cooked.

Lift out the haddock with a slotted spoon and transfer to a plate. Remove the skin and flake the fish into large pieces. Strain the liquid and reserve 750ml (1 pint 6fl oz) in a jug, discarding the other ingredients left in the sieve.

Heat the oil in a large, wide-based saucepan, add the green parts of the leek and fry over a medium heat for about 5 minutes. Add the garlic and fry for a minute, sprinkle in the curry powder and rice and fry over a high heat for a further minute, stirring so that the grains of rice are coated in the spice mixture.

Pour in the fish stock and reserved poaching liquid, season with salt and pepper and bring to the boil. Stir the mixture, cover with a lid and simmer, stirring occasionally, for 20-25 minutes until nearly all the liquid has been absorbed and the rice is soft and creamy. Add the lemon juice, chopped parsley leaves and the flaked haddock pieces.

To poach the eggs, crack each egg on to a small plate and gently slide into a pan of simmering water. Reduce the heat to low and swirl the water around the edges to give a neat shape to the poaching egg. Simmer for about 3 minutes or until the white is opaque. Lift out with a slotted spoon and drain, then place on a plate lined with kitchen paper to absorb any excess water and cover to keep warm. Repeat with the other eggs (see tip below).

Divide the risotto between individual bowls and garnish with parsley. Serve each with a poached egg on top, opened slightly so the yolk runs.

Tips

For the best results use the freshest eggs possible for poaching as the whites will be firmer.

To keep the eggs warm but without overcooking the yolks, which should be runny, place on a plate over a saucepan of hot water and cover with a dome of foil.

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