Risotto with Smoked Haddock
Fresh haddock is Shetland’s most popular and highest-selling fish. The two Lerwick fish retailers (who also supply the network of independent local shops throughout Shetland) sell a very wide range of species but haddock accounts for over 90% of their sales. It is also the most popular ingredient of the best “fish supper” readily available at the four fish and chip shops throughout Shetland. Smoked haddock is very popular in Shetland – smoking prolongs the shelf life and extends the use of the fish, and opens up a whole spectrum of different dishes. Smoked haddock is a necessary ingredient in a good fish pie and in the delicious soup cullen skink.* There is also this delicious classic risotto.
serves 4
2 onions – finely chopped
50g Shetland butter
2½ litres chicken or vegetable stock
400g risotto rice – carnaroli if possible
2 medium-size smoked haddock fillets (approximately 500g)
100g unsalted butter – cut into cubes
50g parmesan – finely grated
1 glass white wine (optional)
Chopped parsley, tarragon or chives – to garnish
Method:
1. In a heavy-based pan, soften the chopped onion in 50g Shetland butter. Cook slowly until transparent – avoiding browning.
2. Have the stock ready and simmering in a separate pan.
3. Use some of it to gently poach the smoked haddock in a separate pan[AH2] [AH3] , and when just done, lift the fish out and set aside. (Use this flavoured poaching water in the risotto.)
4. Add the rice to the onions and stir so that the grains are well coated with butter.
5. Increase the heat and add the wine, which will soon evaporate.
6. Add the stock using a ladle, a ladleful at a time, stirring well with each addition.
7. The consistency should remain sloppy as the rice grains gradually soften and the starch is released. Taste and test regularly after about 15 minutes.
8. When almost done, and the rice still has a little bite, remove from the heat and gradually beat [AH4] in the unsalted butter and then the grated parmesan.
9. Allow to rest for 2-3 minutes while you roughly flake the cooked smoked haddock.
10. Give a final stir and serve on warmed plates garnished with chopped parsley, tarragon or chives.
Food Made in Shetland
Beautifully photographed in the south end of Shetland, Food Made in Shetland is a collection of over 60 recipes that puts the best of Shetland produce front and centre and will inspire you to create delicious and tasty meals at home.
Following on from her award-winning first book, Shetland Food and Cooking (The Shetland Times, 2014), Marian Armitage continues to champion the use of local produce, which she is so passionate about, and offers wonderful creative ideas for getting the best out of cheaper cuts of meat and less-used species of fish.
And there are plenty of ideas to encourage peerie bairns into the kitchen too!
Available to order here and from selected stockists.
For wholesale enquiries please contact us.
Written by:
Marian Armitage
In the shop:
