Smoked Haddock Fillets 500g

Smoked Haddock Risotto

• 2 Smoked Haddock Fillets
• 800ml Milk
• 2 tbsp Olive Oil
• 1 Onion (finely chopped)
• 2 Leeks (sliced)
• 300g Arborio/Risotto Rice
• 150ml White Wine
• 500ml Chicken Stock
• 2 Lemons
• Sprinkle Parmesan
• 1 Egg (Optional)

Preheat the oven to 200°C/180°C fan assisted. Put the smoked haddock fillets in a ceramic baking dish and cover them with the milk. Bake for 15 minutes or until the fish is almost cooked, then carefully remove the skin with a fork then set aside the fish. Reserve the milk in a jug.

Meanwhile, in a large frying pan, heat the oil and add the onion and leeks. Gently cook for 5 minutes until starting to soften, then add the rice. Gently fry for 2-3 minutes, stirring regularly.

Pour in the wine and simmer for a further 2-3 minutes. Then, add the stock a ladleful at a time, stirring frequently as it reduces. Once all the stock has been incorporated, start adding the reserved milk a ladleful at a time, stirring frequently as it reduces, until the rice is tender to the bite. You may not need all the milk.

When the rice is nearly cooked, stir in the spinach, lemon zest and juice. Poach the egg for 2-3 minutes. Dish up the rice and flake in the smoked haddock. Add the egg and season generously with pepper (the fish will be salty so taste before adding salt) and sprinkle over the grated parmesan.

Smoked Haddock & Hollandaise Bake With Dill & Caper Fried Potatoes

• 4 Smoked Haddock Fillets
• 150g Baby Spinach
• 2 Egg Yolks
• 1 tsp Corn Flour
• 100ml Double Cream
• 2 tsp White Wine Vinegar
• 500g Potatoes
• 10g Butter
• 1 tbsp Vegetable Oil
• 1 Red Onion
• 1 tbsp Capers
• 1 tbsp Dill
• 1 Lemon

Put the potatoes in a pan and cover them with cold water. Bring to the boil, and simmer for 7-8 mins until a knife easily pierces them but does not start to crumble. Drain and leave to steam dry.

Now heat the butter and oil in a frying pan, and when the butter is starting to bubble and foam, add the onions. Fry until soft, about 5 mins, then add the potatoes and fry for about 15 mins until crispy on all sides.

While the potatoes are cooking, make the hollandaise. Whisk the yolks and cornflour together until smooth. Add the cream and vinegar, and season well. Pour into a small pan, heat very gently, whisking constantly, until the consistency of custard.

Heat the grill to medium-high. Heat a drizzle more oil in another small, ovenproof frying pan. Add the spinach, season and cook until just wilted. Spread the spinach across the pan and place the haddock fillets on top. Spoon over the hollandaise to cover each fillet. Grill for 10 mins until the fish is flaking and the sauce is browning in patches.

Scatter the potatoes with the capers, chopped dill and lemon zest. Serve alongside the fish with lemon wedges for squeezing over.