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Smoked fish risotto with poached eggs
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Ingredients:
  • 40.00 ml white wine vinegar
  • 4 eggs
  • 300ml milk
  • 1 bay leaf
  • 250g smoked cod
  • 50g unsalted butter
  • 18.20 gm olive oil
  • 1 large leek, white part only, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 250g arborio rice
  • 150ml white wine
  • 350ml vegetable liquid stock
  • 250.00 ml frozen peas
  • 40.00 ml chopped chives, to garnish
Instructions:
  • Bring a shallow pan of water to a gentle boil, add vinegar, then reduce heat to medium-low. Carefully crack eggs into the simmering water and poach for 5 minutes until whites are fully cooked but yolks remain soft. Using a slotted spoon, transfer the eggs to a plate and set aside.
  • In a saucepan, gently simmer milk, bay leaf, and fish for 5 minutes. Remove fish, discard any skin or bones, and break into pieces. Set aside the reserved liquid.
  • In a heavy-based frypan over medium heat, melt half of the butter with oil. Add leek and cook until softened but not colored, about 1-2 minutes. Introduce garlic and cook briefly before stirring in rice for 1 minute. Pour in wine and simmer until liquid evaporates. Add half of the stock, bring to a boil, then simmer until liquid evaporates. Add the remaining stock, bring to a boil, then reduce heat and cook for 7 minutes until rice is tender. Stir in strained poaching liquid and peas, cook for 2-3 minutes. Season, fold in fish, remaining butter, and remove from heat, cover.
  • *Reheat the eggs by immersing them individually on a slotted spoon in boiling water for 1 minute. Drain well. Serve by dividing the risotto into bowls, placing the eggs on top, sprinkling with cracked pepper, and garnishing with chives.*

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