Smoked haddock & garden pea risotto


Serves 4 Ingredients 500g undyed smoked haddock fillets 800ml whole milk 2 tbsp olive oil 1 onion finely chopped 2 sticks celery finely chopped 300g arborio rice 150ml white wine 500ml chicken stock 100g cooked garden peas 1 bay leaf Salt & pepper Pre-Heat Oven to 200˚C/180˚C fan/GM6 Method Put the smoked haddock fillets into a ceramic dish, add the bay leaf and cover with the milk. Cook for 15 minutes or until the fish is almost cooked. Remove the fish from the milk, saving the milk in a jug. coque iphone In a wide heavy bottomed saucepan, heat the oil and add the onions and celery. Gently cook for 5 minutes until they start to soften, then add the rice and fry for 2-3 minutes, stirring regularly. coque iphone Pour in the wine and simmer for a further 2 minutes then add the stock a ladle at a time stirring as it reduces. coque iphone 2019 Once all the stock has been incorporated start adding the milk, again one ladle at a time until the rice is tender to the bite. coque iphone pas cher You may not need all of the milk. When the rice is nearly cooked, flake the fish into the rice and add the cooked peas. coque iphone The fish will be salty, so taste before seasoning. coque iphone 8 Suggested finish – add some sautéed spinach, a poached egg and some parmesan.

drooby (222 Posts)


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