A recipe from Head Chef of The Unruly Pig in Suffolk, Dave Wall. The Unruly Pig offers hungry patrons the best of both worlds with a selection of dishes that present sensational British seasonal produce with an Italian influence, taking full advantage of its abundant Suffolk surroundings.
The recipe serves four so making it a perfect family recipes or to wow friends.
Ingredients
- 2 x fillets of naturally smoked haddock (we use Pinney’s of Orford – simply the best)
- 300 ml milk infused with 2 x sprigs of thyme
- 4 x free range eggs (again we have another great local supplier – Havensfield)
- 1 x block of butter
- 2 x shallots finely diced
- 360 g Carnaroli risotto rice
- 100 ml white wine
- 750 ml veg stock, hot
- 1 x lemon, wedged with pips removed
- ½ bunch finely snipped chives
- 2 x leeks, finely sliced
- 200 g chanterelle mushrooms if you can get them, or alternatively use button mushrooms, sliced
Method
- Cut the smoked haddock into 4 nice pieces from the centre, weighing approx 90-100 g
- Take the trim from the edges, cut off the skin and dice finely
- Put the milk on to warm the thyme then place the 4 pieces in for 12-15 minutes
- Dice up the butter and melt half of it in a thick based casserole pan and gently sweat the shallots and leeks
- After 2 minutes when they start to soften add the mushrooms and cook for a further 2 minutes
- Add the rice and toast in the pan, stirring constantly for 2 minutes
- Add the wine to deglaze, then add the stock, a ladle at a time. Stir constantly and when the rice absorbs the stock, feed in some more. Continue for 12-15 minutes until all stock is used and the rice is al dente
- Poach the eggs for 2 ½ minutes in simmering water with a splash of vinegar, retaining a soft yolk
- Finish the risotto with the remainder of the butter, lemon juice and chives
- Serve with the poached haddock and egg on top