Smoked haddock risotto with grain mustard sauce

PT45M

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Ingredients

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Imperial

Risotto

Grain mustard sauce

Poached eggs

  • 4 eggs
  • 1 dash of white wine vinegar

To serve

1
First make the mustard sauce. Boil together the double cream and mustard and season with salt and pepper. Reserve until required
2
For the risotto, heat the oil in a pan and sweat the onions until soft but not coloured. Add the rice to the pan and stir until the rice is coated with the oil
3
Add the white wine and bring to the boil. Little by little add the stock, stirring continuously until each ladleful is absorbed
  • 100ml of white wine
  • 600ml of fish stock
4
Keep adding the stock, stirring as often as possible, until the rice is tender but still has a bite - this should take approximately 15 minutes
5
Poach the haddock in the double cream. Once cooked, flake the haddock and gently stir it into the risotto with the poaching cream and the Parmesan. Keep warm while you poach the eggs
6
Bring a deep pan of water to the boil, add a splash of vinegar and reduce to a gentle simmer. Break the eggs into the pan and poach for 3 minutes, then lift each egg out with a slotted spoon and drain on kitchen paper
  • 4 eggs
  • 1 dash of white wine vinegar
7
To serve, heat up the sauce and divide the risotto between 4 plates. Top each mound of risotto with a poached egg and a good spoonful of sauce. Garnish with the leaves, sun-dried tomatoes and Parmesan and serve immediately
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