Ingredients: Serves 4
For the Risotto:
2 fillets of natural
smoked haddock
100g pearl barley
500ml fish stock
½ onion, finely chopped
1 leek, finely chopped
2 cloves garlic
rapeseed oil
200g arborio risotto rice
100ml white wine
2 handfuls of baby leaf
spinach, washed
200g grated fresh parmesan
50g butter
4 eggs
1 tblsp white wine vinegar
salt and pepper
For the mustard cream:
200ml whipping cream
2 tblsp grain mustard
For the tuiles:
100g parmesan
Method
- Cook the pearl barley in boiling salted water until tender, drain and reserve.
- Skin and de-bone the smoked haddock, then dice into chunks. Heat the fish stock in a saucepan.
- Sweat the onion, leek and the crushed garlic in a little oil in a saucepan until translucent (do not colour), add the rice and cook for another couple of minutes stirring constantly. Heating the rice through at this point helps it absorb the flavours. Add the white wine to the rice and cook out for about 1-2 minutes, then start to add the fish stock a couple of ladles at a time over a medium heat until it is all absorbed. Then add more: this should take about 10 minutes in total. Once done, add the pearl barley and haddock, and cook for 2 minutes, then add the spinach leaf and cook just long enough for the spinach to start to wilt. Check the consistency, as you may need a little more liquid, then finish with 200g freshly grated parmesan and 2 large knobs of cold butter, and season.
- Poach the eggs in boiling water with a tablespoon of white wine vinegar. Once poached, take out and plunge into ice cold water ready for later use.
- To make the mustard cream, bring the whipping cream to the boil with the grain mustard, and then blitz with a hand blender.
- Pre-heat the oven to 180°C/gas mark 4.
- To make the tuiles, sprinkle 100g of the grated parmesan thinly into four even-sized rounds on a nonstick baking tray, bake for 6-8 minutes at 180°C/gas mark 4 until crispy, remove from the oven and allow to cool. Remove from the tray and use as required.
- Re-heat the eggs in boiling water. Spoon the risotto into each bowl, and top with a egg, the grain mustard cream and a parmesan tuile.