Leek risotto with smoked haddock

This visually striking 'risotto' actually doesn't contain any rice at all. Pascal Aussignac's low carb version utilises the glorious flavour and soft texture of leeks to create a dish on a par with the richest of risottos. The finely chopped green parts of the leeks are stained purple with red wine and redcurrant jelly, and served with an attractive arrangement of smoked haddock and delicate white leek ribbons.

First published in 2016

Ingredients

Metric

Imperial

Leek risotto

To serve

Equipment

  • Steamer

Method

1
Wash the leeks thoroughly to remove any grit then cut each leek in half to separate the white part from the green. Finely chop the green parts and set aside. Slice the white sections in half lengthways then separate out the layers into long ribbons. Set aside
2
To make the red wine risotto base, pour the wine into a large pan and set over a medium heat. When warm, carefully flambé (set alight) the wine and continue to cook for about 15 minutes, allowing the flames to go out and the liquid to reduce slightly
3
Stir in the redcurrant jelly, a pinch of salt, the garlic, thyme, bay and star anise. Allow to cook for 10 minutes, or until reduced by half
4
Meanwhile, place a pan with a small amount of water over a medium heat and position a steamer on top. Add the leek ribbons to the steamer and steam for 5 minutes to soften. Remove from the steamer, drizzle with the olive oil and keep warm until ready to serve (keep the steamer ready for the fish)
  • 10g of olive oil
5
Once the risotto base has reduced, discard the thyme, bay and star anise and stir in the chopped green leeks. Cover the pan with a lid and cook for 6 minutes, or until tender
6
While this is cooking, place the smoked haddock in the steamer and cook for 4–5 minutes, or until the fish is cooked through and flakes easily. Remove from the steamer and break apart the fillets into large flakes
7
To serve, divide the leek risotto between serving dishes and top with the flaked haddock pieces and white leek ribbons. Finish with a garnish of fresh dill fronds and serve
First published in 2016

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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