Smoked haddock, leek and smoked bacon risotto

by Webmaster, 26th May 2017

This smokin' fish dish is definitely one to try at home

Top chef Simon Doyle of Harry’s Bistro, Beaumaris, shares a light bite that’s perfect for serving to friends now the warmer weather’s arrived:

Smoked haddock, leek and smoked bacon risotto with poached egg


Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 4-6 as a starter or light meal



• 1 litre fish stock

• 25g organic butter

• 1 white onion, finely chopped

• 1 garlic clove, finely chopped

• 50g smoked bacon, cut into lardons

• 2 leeks, thickly sliced

• 250g arborio rice

• 50ml dry white wine

• 225g undyed smoked haddock, cooked, skin removed, flaked

• 75g mascarpone

• 110g parmesan, grated

• 4 tbsp roughly chopped fresh, flat-leaf parsley

• Sea salt and freshly ground black pepper


To serve

• British asparagus

• 4-6 (depending on how many people it’s serving) free-range eggs

• White-wine vinegar

• Watercress

• Tomato concassé (peeled and diced tomatoes)


1. For the risotto, place the fish stock into a pan and bring to a gentle simmer.

2. Meanwhile, melt half the butter in a heavy-bottomed pan over a medium heat, then add the onion, garlic, bacon and leek and cook for a few minutes until softened but not coloured.

3. Add the rice and cook for a minute, stirring well to coat the rice in the butter.

4. Add the wine, bring to the boil and cook until the liquid is reduced by half.

5. Gradually add the warm fish stock, one ladleful at a time, stirring until the liquid is absorbed before adding the next ladleful. Repeat until nearly all of the stock is absorbed and the rice cooked but al dente.

6. Add the flaked, cooked haddock and stir to combine.

7. Add the remaining butter, mascarpone, parmesan and parsley and season well with salt and pepper.

8. Lightly blanch your asparagus spears by simmering in hot water for a couple of minutes.

9. For the poached egg, bring a pan of water plus 2 tablespoons of white wine vinegar to the boil. When simmering, whisk gently and crack the eggs into the centre of the pan one at a time. Simmer for 2-3 minutes until the white is cooked and the yolk is still runny. Turn off the heat and leave in the pan until the risotto is ready. Alternatively, remove into ice water and reheat in boiling water when needed.

10. To serve, place a spoonful of risotto into the centre of each plate. Add the poached egg, a couple of blanched asparagus spears, watercress and a little tomato concassé.

To enjoy more of Simon’s food, visit Harry’s Bistro at Henllys Hall, Henllys, Beaumaris, Anglesey LL58 8HU. Tel: 01248 812976. www.harrysbistro.com


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