Smoked Haddock, Wye Valley Asparagus & Pea Risotto With Poached Egg (Serves 4)
200g arborio rice
600g stock (chicken or vegetable)
1 x onion finely chopped
1 head fennel finely chopped
1 bunch Wye Valley asparagus sliced on the angle
1 clove garlic (crushed)
50g grated parmesan
50g butter
50-80 g peas
200g naturally smoked haddock +knob butter
4 eggs
Rapeseed oil
I like to cook the haddock with a knob of butter sous vide, it keeps the fish soft and retains all the natural flavours. Do this while the rice is cooking.
If you are not able to do this dice the fish and add it to the risotto towards the end of cooking.
Sweat the onion and fennel in a splash of the oil until it starts to soften then add the garlic and the rice.
Slowly add the hot stock a little at a time stirring and allowing the rice to absorb it before adding more. This will take about 15-20 mins.
When the rice is cooked add the asparagus, peas and the smoked haddock (with any juices that are in the sous vide bag) stir in the butter and the parmesan.
Poach your eggs to your liking. Check the seasoning, I like cracked black pepper in mine and adjust the consistency using stock or hot water, it should be soft and creamy.
Divide into four bowls and place a poached egg on top of the risotto, drizzle with a little rapeseed oil and top with pea shoots.