Smoked Haddock or Cod Risotto with Soft Boiled Quail Eggs

by
Risotto ©Lidl 2015

©Miles New

Fish is a real favourite of mine as I grew up by the sea. Cured and smoked fish are great products to cook with as they have an abundance of flavour, this dish is hearty yet delicate and is very moreish.

Serves: 4

Preparation Time: 20 minutes

Cooking Time: 15 minutes

What You’ll Need:

  • 4-6 quail eggs
  • 300g smoked haddock/smoked cod
  • 250ml hot milk
  • 1 bay leaf
  • Black peppercorns
  • 80g butter
  • 1 leek white part only, finely sliced
  • 1 shallot, finely chopped
  • 225ml dry white wine
  • 50ml vermouth
  • 1 tbsp olive oil
  • 450g risotto rice (arborio)
  • 1.65 litres hot chicken stock
  • 2 tbsp mascarpone
  • 2 tbsp grated Parmesan
  • 2 tsp wholegrain mustard
  • 1.5 tbsp fresh parsley, finely chopped
  • Extra virgin olive oil

What To Do:

  • Quail eggs: remove from fridge for at least 10 minutes before cooking. Bring a pan of water to the boil, add the quail eggs and cook for exactly 2 minutes.
  • Plunge the eggs into iced water and leave for 5 minutes to stop cooking, then peel and reserve.
  • Risotto: place the fish into a dish and cover with the hot milk, black peppercorns and bay leaf. Allow to sit for 10–15 minutes then flake the fish into pieces discarding any bones or skin, strain the milk and reserve. Melt 40g of the butter in a saucepan and add the leeks and shallots, gently cook until soft but not coloured. Add the wine and vermouth and increase the heat to reduce the wine quickly until almost gone. In a separate pan heat the olive oil and fry the rice until gently toasted, then add the rice to the leek, shallot and wine mixture and mix.Put the stock into a pan, bring to the boil and keep at a simmer.
  • Add a ladle of stock at a time to the rice and stir until the liquid has been absorbed. Continue until the rice is soft (you may not need all of the stock).
  • When the rice is soft add the remaining butter, mascarpone, Parmesan, mustard and stir. Add the reserved milk (no more than 100ml) and stir once more then remove from the heat.
  • Add the fish and half the herbs into the risotto and gently fold trying not to break up the fish. Add more stock if needed then season with sea salt and black pepper to taste. Finish with the quail eggs, the remaining parsley and a drizzle of extra virgin olive oil.

Created by Kevin Love, Lidl’s ‘Chef in Residence’ www.lidl.co.uk

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