Kedgeree risotto
Kedgeree risotto
Lords of the Manor Hotel, Gloucestershire
450g poached smoked haddock
150ml double cream
10g fresh parsley
8 eggs
500g risotto rice
1tsp curry powder
1.5 litres fish stock
50g parmesan
250g butter
80g mascarpone
20g chives
60g spring onions, thinly sliced
Serves 4
Trim the haddock before poaching. Add most of the trimmings to the hot fish stock and leave to infuse while keeping the stock warm. Put the rest of the trimmings in a pan with the cream, the stalks of the parsley, a few black peppercorns, and curry powder to taste. Bring the pan to the boil, then immediately take off the heat and leave to cool. Strain and set aside.
Hard boil the eggs. Sieve the yolks to a crumb and finely dice the whites.
Mix the rice and curry powder together, then lightly toast in a large saucepan for 3-4 minutes. Slowly add the stock to the rice, a little at a time as the rice absorbs the liquid. Once all the stock is absorbed, add the parmesan, butter, haddock cream and mascarpone, and stir until fully mixed in with the risotto.
Finish with the eggs, haddock, herbs and spring onions.