Name of Recipe: Smoked Fish and Spinach Risotto(based on recipe by Nigel Slater
http://www.guardian.co.uk/lifeandstyle/2012/jan/08/nigel-slater-nordic-cured-fish)
Number of People: 2Ingredients:450 g milk
375 g smoked cod or haddock
2 bay leaves
6 black peppercorns
300 g fish or vegetable stock
1 small onion, peeled and quartered
50 g butter, cut into chunks
175 g arborio rice
100 g white wine
thin slice of butter
2 large handfuls of spinach leaves, shredded
Preparation:- Place the milk into a saucepan large enough to take the fish. Place the fish in the milk and add the bay leaves and peppercorns.
Bring the milk to the boil and as soon as it shows signs of foaming, turn down the heat and simmer until the fish is just tender (8-10 minutes).
Turn off the heat and leave the milk to infuse with the fish and aromatics.
- Put the onion and butter in the
and chop for 3 seconds on speed 5. Scrape down the sides of the bowl and cook for 5 minutes at 100, speed 1.
- Add the rice and the wine and cook for 3 minutes, at 100 speed 1, MC off,
- Add the stock and 150g of the infused milk and cook for 13 minutes at 100, speed 2,
- While the risotto is cooking, remove the fish from the remaining milk (which can be discarded or saved for the cat) and separate it into large flakes. Keep warm (in the thermoserver if you have one)
- Check that the rice is cooked and, if not, cook for another minute or so.
- Add the thin slice of butter and the shredded spinach and mix it in. (I used a spatula to do this rather than the machine)
- Add the flakes of fish and fold in by hand, keeping the flakes as whole as possible.
- Check the seasoning and add more if necessary
Photos:Sorry about the quality of the photo - I've got a new phone and haven't mastered the camera on it. Proper camera was upstairs
Tips/Hints:- The original recipe uses 250 g of rice for 2 people which is too much for us so I cut the portion size down.
- I used a mixture of smoked cod and haddock and the contrast between them was good.
