Ingredients (sorry, I’m not good on amounts that much! — serves 2)
Smoked haddock for two
150g of risotto rice
2 bay leaves
Veg stock cube
2 tsp of a great curry paste (or make your own)
2 cloves of garlic
2tbpn of creme fraiche
A splash of white wine for the dinner; a glass for you
salt n pepper to season
parsley to serve
To cook the fish
1. Boil the kettle and pour the boiling water into a saucepan, but don’t put the pan on the heat.
2. Into the pan, dissolve the stock cube and a pinch of salt; add the bay leaves and grind or two of pepper.
3. Immerse the fish entirely. Leave for 5 minutes. After the 5 minutes, take the fish out, skin and flake.
4. Once the fish is ready, put the pan back on the heat to a gentle rolling boil, add the eggs for 10 minutes. This water will be your risotto stock and your egg-boiling water.
5. After 10 minutes, shell and quarter the eggs.
For the Risotto
1. Finely chop the onion and garlic and gently soften in a saute pan.
2. Once the onion is colourless and soft, stir in the curry paste. Cook for 5mins
3. Add a splash of white wine
4. Add the rice, stir well. Once all the rice is well covered in the onions and paste, add a ladle of the egg/fish stock
5. Stir, stir, stir. Once the rice soaks up the stock, add more stock but only a ladle full at a time.
6. Did I say stir? Mmm… yea, keep stiring this beauty, adding the stock as you go. It’ll thicken, smoothen, become utterly unctuous. About now, you’ll want to taste it for seasoning, but mostly because it looks far too good not too.
7. Keep on stockin’; keep on stiring until the rice becomes soft to the teeth. You want it to be one minute cooked past having a little bite.
8. Ok, once you’re happy with the bite of the rice, stir in the creme fraiche.
9. Gently, stir in the flakes of fish. I mean gently please. We need to see lovely flakes of fish in this dish, not tiny bits.
10. Serve up! Now! Do it! Add 4 quarters for each plate, sprinkle with parsley.
Oh. Mmm. Love that.