Smoked Haddock Risotto

Name: Smoked Haddock Risotto
Yield: Serves 4
Ingredients: rapeseed oil; 2 cloves garlic; 1 leek, finely chopped; ½ onion, finely chopped; 2 fillets of natural smoked haddock; 100 g pearl barley; 500 ml fish stock; 100 ml white wine; 200 g arborio risotto rice; 50 g butter; 200 g grated fresh parmesan; 2 handfuls of baby leaf spinach, washed; salt & pepper; 200 ml whipping cream; 2 tblsp grain mustard; 100 g parmesan; 1 tblsp white wine; 4 duck eggs; vinegar

Carnaby Smoked Haddock and Pearl Barley Risotto, Poached Duck Egg, Grain Mustard Cream and Parmesan Tuile

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

This dish appeared in the early days of The Pipe and Glass, a simple marriage of classic ingredients, maybe not a classic Italian risotto but full of flavour like all risottos should be. All you need for a great risotto is patience and a strong arm for stirring, combined with good quality ingredients. Use traditionally smoked haddock and really fresh eggs.