It's the range of simple garnishes which transform Mark Dodson's humble haddock risotto recipe: sun-dried tomatoes cut through the richness, Parmesan adds a hint of bitterness and the poached egg, perched on top of the risotto, emphasises the creamy nature of the dish.
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First make the mustard sauce. Boil together the double cream and mustard and season with salt and pepper. Reserve until required
125ml of double cream
25g of grain mustard
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
1 tbsp of olive oil
50g of onion, finely chopped
175g of Arborio risotto rice
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
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
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
200g of un-dyed smoked haddock fillet, skinned and pin-boned
150ml of double cream
50g of Parmesan
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
1 dash of white wine vinegar
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
2 2/3 handfuls of rocket
1g of sun-dried tomatoes
1 tbsp of chervil
2 2/3 handfuls of Parmesan shavings
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