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Saffron rissotto, smoked haddock, poached egg

Serves 2

INGREDIENTS

1 saffron risotto

300ml milk

150g smoked haddock

100g baby courgettes halved

100g baby leeks

2 gourmet poached eggs

50g panko breadcrumbs

10ml rapeseed oil

10g chopped parsley

1 lemon (zested)

10g garlic puree

METHOD

1. Pre-heat the oven to 150°C, put the panko breadcrumbs on a baking tray and the pour on the rapeseed oil and mix in the parsley, lemon zest and garlic and bake for 10 minutes.   

2. On a char-grill cook the courgettes and leeks

3. Poach the haddock in milk for 5-7 minutes until flakey, then carefully lift it out

4. Heat the risotto

5. Bring a pan of water to a gentle simmer, then put the eggs in for 30 seconds.

6. In a risotto bowl put a spoon full of risotto then top with the smoked haddock, leeks, courgette, poached egg and the gremolata breadcrumbs.

LEATHAMS PRODUCTS

RIC700             FROZEN SAFFRON RISOTTO                               300 G

SMF025             FRZ NATURAL SMOKED HADDOCK                  3KG

EGG035            LL FREE RANGE GOURMET POACHED EGG    X 6- TOO

BRE002             JAPANESE STYLE PANKO BREADCRUMBS        300G

OIL005              COLD PRESSED EXT VIRGIN RAPESEED OIL      5LTR

PUR020             MG CHEFS GARLIC PUREE                                1KG PET

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