… its funny how a train of thought leads to something so delicious isn’t it…? I also run creative event production company The Persuaders, producing global events for brands since 1997. Gently heat the fish or vegetable stock in a saucepan. I never had oven baked risotto, but completely love the idea! Haddock is probably the easiest and most affordable of the smoked fish to get hold of. My risotto had a thread of spinach running through it. Serves 2milk 450mlsmoked cod or haddock 400gbay leaves 2black peppercorns 6 fish or vegetable stock 450mlonion 1, smallbutter 50gArborio or other risotto rice 250gwhite wine 1 glassbutter a thin slice to finishspinach leaves 2 handfuls. This takes about 8 … So if you are substituting smoked trout you do not need to cook the fish before using it in the dish. Comfort food in its truest sense. Sounds like a great discovery. Slimming World - Smoked Haddock and Pea Risotto Serves 4. A new location invites some free thinking. Its warm, faintly soporific notes have a quality that makes you feel all is well with the world. Haddock baked in milk is a wonderfully peaceful, nannying sort of dish. Cured seafood and milk or cream appear together throughout culinary history, but are best known in soups of Finnan haddock enriched with cream, fish and shellfish pies with a creamy, parsley sauce and the gorgeous dish of Arbroath smokies cooked with cream and cheese. Photograph: Jonathan Lovekin for the Observer, A risotto of smoked cod and spinach. The two go together hand in glove. A picture that will leave any cook with a warm glow. Place the fish in the milk, add the bay leaves and peppercorns, then bring to the boil. I made it myself this evening and even my dad enjoyed it too, it being the first risotto he has ever eaten (at the age of 91). That ticks all my boxes…smoked Haddock, risotto rice plus simple and quick to cook and pretty as a picture as an added extra. Tell us what you think of it at The New York Times - Dining - Food. Email Nigel at nigel.slater@observer.co.uk or visit guardian.co.uk/profile/nigelslater for all his recipes in one place, Whether backed with bacon, or in a Nordic risotto, cured fish and creamy milk is a marriage made in heaven. Risotto is always delicious no matter how you cook it. As with any dish eaten way from its homeland, it has the advantage of not having to carry traditional baggage with it. 1.2 litres/2pt fish stock. Cavolo nero or perhaps some savoy cabbage, cooked briefly then served without butter or oil, is my preference. This recipe is by Nigella Lawson and takes 35 minutes. You KNOW I love fish Dom and this looks JUST sublime….especially as I adore smoked haddock too. Smoked haddock is an acquired taste I think, but I adore it… taste, smell, everything. Oh this really does look delicious AND simple. 250ml full-fat or semi-skimmed milk. These fish are cooked and ready to eat whereas smoked haddock needs to be cooked before eating. Danny Kingston shares a risotto recipe using smoked haddock poached in milk and gently browned leeks. Unfortunately this recipe is not currently online. Smoked haddock with potato and bacon. Stir 2 tbsp Parmesan into the risotto, then the flaked fish and any juices. Carnaroli was the rice I used, but the more usual arborio would work, too. Great photo too ! Cut the fish into dice. One of the best plates of food I ate last year was a new take on risotto, made with milk and stock, the whole dish deeply infused with smoked fish and positively glistening with butter. Cooked rice and cooked smoked haddock in a white wine and mature Cheddar cheese sauce served with peas, green beans and spinach. For a fish pie you would poach the haddock (or other white fish) in the milk and make the white (bechamel) sauce and then fold the cooked haddock and the smoked trout into the sauce bafore topping with the potato. I used a Tesco fish stock pot (little plastic thing) and skinless, boneless smoked cod as that was what was available. Please read my disclosure for more info. Ingredients. Smoked haddock & leek risotto 305 ratings 4.7 out of 5 star rating There's no tedious stirring with this one - just stick it in the oven until creamy and delicious Earlier this week I cooked a fat piece of haddock with a few strips of bacon and some thick shreds of potato. Bring almost to the boil, then turn down … X Search. Cut the potatoes, without peeling them, into 1cm thick slices then cut each slice into short pieces, like tiny chips. Meanwhile put the smoked haddock into a pan with the cream, a couple of bay leaves and 6 black peppercorns. Lightly steamed and shredded greens would be a suitable accompaniment to this quick supper. Cut the bacon into pieces roughly the size of a postage stamp. I love how it was all done in one dish. A Diana Henry smoked fish and leek risotto recipe from Roast Figs Sugar Snow: Food to Warm the Soul has been tempting me for a while. This memorable risotto was made partly with stock and partly using the milk in which the smoked cod has been poached. Peat-smoked Haddock and Pea Risotto. Smoked-Fish Risotto By Nigella Lawson. The 1st day of advent and. Peel and finely chop the onion, then fry gently in the butter in a broad, heavy-bottomed pan. 100g baby spinach … Divide the potatoes and bacon between two warm plates, lift the haddock out of the cream and place a fillet on each plate. As soon as the milk shows signs of foaming, lower the heat and simmer for 8-10 minutes or until the fish is just tender. The problem is that I have the attention span of a child and, regardless of how Nigella says she finds it soothing to stand stirring for 25 minutes, I get bored and wander off. Using milk in place of some of the stock ran the risk of producing a savoury rice pudding instead of a main dish, but the extra creamy quality was just what the cod needed. A … 1 large onion, peeled and finely chopped. 300g risotto rice. A piece of haddock fillet, poached in milk or cream, is one of my favourite dishes, but even better with a little carefully thought-through embellishment. Happy Hanukkah. The smallest drop of Pernod, stirred in with the wine, would be good if you like aniseed flavours. Looks wonderful. It is not exactly the sort of food anyone wants to eat on a sun-soaked terrace. 700ml fish or vegetable stock. Fold in the crème fraîche and spinach, season with plenty of black pepper, then cover the pan again … KITCHEN. ... 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