smoked salmon risotto with poached eggs
I must say that when Mr A and I cooked this dish, I was really looking forward to cracking my poached egg onto the risotto...I mean, who doesn't like runny yolk on their food? Yummy!
INGREDIENTS
2 tbsp (40ml) white-wine vinegar
4 eggs
300ml milk
1 bay leaf
250 smoked salmon (you can use trout or cod)
50g unsalted butter
1 tbsp (20ml) olive oil
1 large leek, white part only, washed, thinly sliced
2 garlic cloves, crushed
250g arborio rice
150ml white wine
350ml fish or vegetable stock
1 cup (120g) frozen peas
cracked black pepper
2 tbsp chopped chives, to garnish
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| smoked salmon risotto with poached eggs |
2 tbsp (40ml) white-wine vinegar
4 eggs
300ml milk
1 bay leaf
250 smoked salmon (you can use trout or cod)
50g unsalted butter
1 tbsp (20ml) olive oil
1 large leek, white part only, washed, thinly sliced
2 garlic cloves, crushed
250g arborio rice
150ml white wine
350ml fish or vegetable stock
1 cup (120g) frozen peas
cracked black pepper
2 tbsp chopped chives, to garnish
- Bring a shallow pan of water to the boil, add the vinegar, then turn the heat down to medium-low. Break the eggs into the simmering water and poach for 5 minutes, until the white is cooked through but the yolk is still soft. Remove with a slotted spoon and set aside on a plate. (I recommend doing this last so your egg will still be warm and real runny)
- Put the milk, bay leaf and fish in a saucepan and poach for 5 minutes. Drain and reserve the liquid. Break the fish into pieces, discard any skin or bones and set aside.
- Melt half the butter with the oil in a heavy-based frying pan over a medium heat, add the leek and cook for 1-2 minutes, until softened but not coloured. Add the garlic and fry for a few seconds, then add the rice and stir for 1 minute. Add the wine and cook until there is no liquid left.
- Add half the stock, bring to the boil, then reduce the heat to low and simmer until there is no liquid left. Add the remaining stock and bring to the boil again, then turn the heat to low and cook, stirring, for another 7 minutes, until the rice is cooked.
- Stir in the strained poaching liquid and peas and cook, stirring, for another 2-3 minutes. Season, then stir in the fish and the remaining butter. Remove from the heat and cover.
- To serve, divide the risotto among bowls, top with the egg, sprinkle with cracked pepper and the chopped chives.
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