Smoked haddock, leek and chanterelle risotto with poached egg recipe

by Chef Foode - Wednesday March 2, 2016 5:03 pm

A recipe from Head Chef of The Unruly Pig in Suffolk, Dave Wall. The Unruly Pig offers hungry patrons the best of both worlds with a selection of dishes that present sensational British seasonal produce with an Italian influence, taking full advantage of its abundant Suffolk surroundings.

The recipe serves four so making it a perfect family recipes or to wow friends.

Ingredients

  • 2 x fillets of naturally smoked haddock (we use Pinney’s of Orford – simply the best)
  • 300 ml milk infused with 2 x sprigs of thyme
  • 4 x free range eggs (again we have another great local supplier – Havensfield)
  • 1 x block of butter
  • 2 x shallots finely diced
  • 360 g Carnaroli risotto rice
  • 100 ml white wine
  • 750 ml veg stock, hot
  • 1 x lemon, wedged with pips removed
  • ½ bunch finely snipped chives
  • 2 x leeks, finely sliced
  • 200 g chanterelle mushrooms if you can get them, or alternatively use button mushrooms, sliced

Method

  • Cut the smoked haddock into 4 nice pieces from the centre, weighing approx 90-100 g
  • Take the trim from the edges, cut off the skin and dice finely
  • Put the milk on to warm the thyme then place the 4 pieces in for 12-15 minutes
  • Dice up the butter and melt half of it in a thick based casserole pan and gently sweat the shallots and leeks
  • After 2 minutes when they start to soften add the mushrooms and cook for a further 2 minutes
  • Add the rice and toast in the pan, stirring constantly for 2 minutes
  • Add the wine to deglaze, then add the stock, a ladle at a time.  Stir constantly and when the rice absorbs the stock, feed in some more.  Continue for 12-15 minutes until all stock is used and the rice is al dente
  • Poach the eggs for 2 ½ minutes in simmering water with a splash of vinegar, retaining a soft yolk
  • Finish the risotto with the remainder of the butter, lemon juice and chives
  • Serve with the poached haddock and egg on top
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