Do you like smoked fish? Then you will absolutely adore this buttery smoked haddock risotto with cardamom, fresh mint and a classic runny soft-boiled egg on top!
I don’t know about you but I adore smoked fish.
Just any type of smoked fish really. Sure you probably immediately think of smoked salmon. Love it as well. And there are so many other smoked fish out there too.
Smoked trout for instance, I once made this delicious smoked trout and mushrooms quiche before!
I also love smoked herring, smoked eel and smoked sprats.
A couple of weeks ago I was in the US and I found smoked oysters in a tin at Trader Joe’s. Look, that’s something I just have to try out. Even though the hubs tells me that nine out of ten I won’t like it.
So how was it then? Quite an experience. It wasn’t bad at all, but I doubt that I would buy it again.
What type of smoked fish can you easily find around where you live?
I don’t know about you but I think that there’s something about smoked fish in combination with butter and eggs. Just a personal opinion. As you can see I combined all three of those in this smoked haddock risotto below.
Smoked Haddock Risotto Recipe
I have to admit that I was actually going to make kedgeree.
That was my initial dinner plan that week. But that was before the hubs turned the milk I wanted to use into ice cream the day before. Let’s just call this one an Italian kedgeree version then!
I used a soft boiled egg to garnish the risotto with. You can also turn it up a notch and try and make poached eggs if you like!
Do you love smoked haddock?
Then also check out my smoked haddock with spinach and butter sauce! Or how about my smoked haddock quiche with spinach and horseradish? Do try that one as well!
Like smoked fish? Then you'll adore this buttery smoked haddock risotto!
- 2 smoked haddock fillets
- 2 soft-boiled eggs
- 3 tbsp onion chopped
- 1 large garlic clove chopped
- 1 ½ cups chicken or fish stock (360 ml), warm
- 2 handfuls frozen green peas
- 7 oz risotto rice (200 g)
- a handful fresh mint chopped
- 3 tbsp unsalted butter
- 6 cardamom pods
- ¼ cup dry white wine (60 ml)
Melt half of the butter in a large saucepan over medium heat and add the cardamom and chopped onion and garlic.
- Stir well and gently fry the onion and garlic in the butter for 4 minutes. Stir regularly. Then add the risotto rice.
Stir well and let the rice bake for 3 minutes. Then add the white wine and a little of the stock. Season with a pinch of pepper.
Stir the rice well and let the stock reduce. Gradually add extra stock until the rice is almost tender. Check it once in a while to avoid overcooking it. In the meantime slice the haddock fillets in half and shed one half into large bite-size bits. Poach the other halves in some hot water or milk.
- Once the rice is almost tender, add the frozen peas, the rest of the unsalted butter and the shredded haddock.
- Stir well and turn the heat low. Then add the freshly chopped mint.
- Stir again and check the seasoning. Add extra pepper or salt to taste if necessary. Put a lid on the risotto and turn the heat off. Carefully peel the soft-boiled eggs. Scoop the risotto onto deep plates and top with the poached haddock and the eggs. Serve immediately.