… this dish has been inspired by a Nigella recipe for smoked haddock in milk that can be found in her Feast book… it is delightfully light and aromatic yet deadly simple I can’t quite think why I haven’t made it before… I adore smoked fish of any kind but I think haddock has to be up there as a favourite… it’s the mildness of the smokey taste that compliments the soft white flakes of fish that I like so much… you have to be a fish fan though as baking it this way does fill the house with a deep smokey fish aroma…
… its funny how a train of thought leads to something so delicious isn’t it…?
… I was thinking about how to cook the fish and The Viking had reminded me of the way his mum used to simmer haddock in milk and it struck me that if I threw some rice in whilst it was cooking i’d end up with something on its way to kedgeree and on my search for rice I realised I only had risotto rice… I also knew that I didn’t want to overcook the fish either so it was a fine balance between rice and fish… I think i’ve hit the nail on the head here… Nigella adds an egg to her dish which I could have done here at the half-way point but I thought that the dish was protein enough for one meal…
smoked haddock oven baked risotto
3 smoked haddock fillets
cherry tomatoes on the vine
freshly ground pepper
– pre-heat the oven to 180C
– place the haddock fillets into an oven-proof dish, pour over enough milk to just cover them and sprinkle in enough rice for 2 people, dollop in some butter and grind some pepper then place the cherry tomatoes on top
– bake in the oven for 15 minutes or until the rice is soft… you want there to be quite a bit of liquid left… remove from the oven and cover with a tea towel for 5 minutes after which time the rice should have soaked up a little more of the liquid without compromising the fish
– flake the fish and rice and combine the tomatoes with a fork
eat and of course, enjoy!