Have you ever tried Smoked Haddock Fish and Leek Risotto?
Haddock is a very common fish, sold fresh, smoked, frozen or dried. It is among the most popular fish used in British fish and chips, according to Wikipedia (do you agree?)
This fish is an excellent source of protein, it contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, and it has very little fat.
This recipe uses smoked haddock: smoked fish is such a versatile ingredient in the kitchen, its uses are endless!
This excellent recipe was sent by David Bondy from London (England) who did a great job at adapting it for our Thermomix. He wrote: "I originally saw this recipe cooked by Chef James Martin and I have adapted it from his recipe to suit my own tastes then converted it for the Thermomix."
It is perfect for every occasion, from family dinner to easy Sunday lunch!
If you like risottos I suggest you try these other ones too: Asparagus and Pancetta Risotto, Squids and Mushrooms Risotto, Mushrooms, Chestnut and Pancetta Risotto with Thermomix and more.
Other very good fish dishes are the Cod Fish and Potato Pie, Salmon Steaks with Green Sauce and Potatoes, Squid Stew.
4 people serving
- 225 g Un-Dyed Scottish Smoked Haddock, poached and flaked
- 1 kg Fish Stock (which you have poached the haddock in)
- 250 g Arborio or Carnaroli Rice
- 1 Shallot, peeled and quartered
- 25 g Butter
- 1 Clove Garlic, peeled
- 2 Leeks, cleaned and thinly sliced
- 50 g Dry White Wine
- 75 g Mascarpone
- 110 g Parmesan, cut into four chunks
- 1/2 Bunch of flat-leaf Parsley
- Salt & Freshly Ground Black Pepper
How to prepare the Smoked Haddock Fish and Leek Risotto
Chop the Parmesan by dropping it onto the Thermomix blades running at Speed 8. Removed from TM bowl and reserve.
Without cleaning the bowl, chop the parsley for 10 Sec. Speed 6. Scrape out the bowl and reserve.
Again, without cleaning the bowl, chop the shallot, the leeks and the garlic by dropping onto the running TM blades at Speed 5. Scrape down the bowl.
Add the butter and sauté for 3 Min. 100°C Speed 1.
Add the rice and the wine and cook for a further 2 Min. 100°C Speed Spoon Reverse. Leave the measuring cup off as you do want the wine to evaporate.
Fit the butterfly, add the stock and cook for 14 Min. 100°C Speed Spoon Reverse (with the measuring cup in place).
Check after about 12 Min. The rice should still have a bit of bite and there should still be plenty of stock in the bowl.
Add the flaked haddock and cook for a further 2 Min. Check the rice. It should be cooked through but still have a slight bite.
Add the mascarpone, parmesan and parsley and stir gently with the spatula.
Serve immediately. The risotto should be oozy and not at all solid.
Translated into Italian
Risotto con Pesce Haddock e Porri: Ricetta Inglese da Preparare col Bimby