Smoked haddock with brandade fritters and leek risotto,



800g undyed smoked haddock fillets
2tblsp maldon salt

For the brandade;

240g reserved salt haddock
30ml olive oil
2 cloves garlic, coarsely chopped
1 shallot, finely sliced
100ml double cream
1 baking potato, cooked and put through a ricer
50ml olive oil
Freshly ground pepper

For the risotto;

25g butter
3 shallots, finely chopped
2 medium leeks, well washed and thinly sliced
2 clove garlic, crushed
100 ml dry white wine
250 g Arborio rice
1ltr fresh vegetable stock
Freshly ground salt and black pepper
2–3 tbsp mascarpone
25 g finely grated parmesan
2 tbsp chopped parsley

For the leek puree;

2 leeks, trimmed of hard green parts, split in half, well washed and roughly chopped
1 tablespoon butter
Salt and freshly ground pepper

For the brandade fritters;

200g seasoned plain flour
2 eggs, lightly beaten and seasoned
200g Japanese bread crumbs mixed

To serve;

Soft boiled eggs to serve
400ml milk


For the haddock;

Skin the haddock and check carefully for any bones by running against the grain of the flesh with your fingertips. If you find any bones, pluck them out with your fingers or use a pair of tweezers. Cut the fish into 4 even size portions approx 140g each, cut the reaming haddock into 1cm square chunks and set aside. Cover the diced haddock pieces with the Maldon salt and leave to salt for 2 hours.

Soak the salted haddock pieces in cold water for 2 hours before using.
For the brandade;

Bring a medium pot of water to a simmer. Remove the salted haddock from the soaking water and place in the simmering water. Poach for 3-4mins, let cool in liquid for another 10-15mins. Remove from poaching liquid, and flake lightly with your finger tips. Heat 2 tablespoons of the olive oil in a medium sauté pan over medium-high heat. Add the garlic and shallots to the pan and cook until soft, add the cream and bring to a simmer. Place the poached and chopped haddock in a food processor, add half of the warm cream and process until smooth. Add the riced potatoes, remaining cream and process until just combined. With motor running slowly add the oil in a slow steady stream.
Season pepper to taste.

For the risotto;

Heat the butter in a wide shallow pan. Add the shallots, leeks and garlic and sweat for about 3 minutes until softened. Pour in the wine, bring to the boil and cook until reduced by half, stirring frequently. Stir in the risotto rice and cook for 1-2 minutes.
Meanwhile, heat the stock in a separate saucepan until simmering. Add a quarter of the stock to the rice. Bring to the boil, reduce heat and simmer the rice uncovered until the stock is absorbed, stirring frequently. Add a further quarter of the stock and continue simmering until the liquid is absorbed, stirring occasionally. Add the remaining stock. Season to taste with sea salt and freshly ground pepper. Continue simmering, stirring occasionally, until most of the stock is absorbed and the rice grains are plump and tender yet still retain a good 'bite'. This should take around 15-20 minutes.
Stir in the mascarpone or crème fraîche and grated Parmesan. Check the seasoning and serve immediately, sprinkled with chopped parsley.

For the leek puree;

Cook the leeks in boiling salted water until tender; about 4 minutes. Drain and transfer to a blender with the butter and salt and pepper to taste purée and keep warm.

For the fritters;

Pre heat a deep fat fryer to 180c.
 Place the flour, eggs and breadcrumbs into 3 separate flat trays. Shape the brandade into 8 even sized balls and the coat in the flour, then dip into the egg and finally into the breadcrumbs.
Deep fry until the coating is lightly golden brown and the fritters are heated through.

To serve;

Place the milk into a pan and bring to the boil. Add the haddock portions and turn to a simmer. Simmer the fish for 4-5mins or until just cooked through.
Spoon the risotto into the centre of 4 serving plates. Place a portion of poached haddock on each. Spoon the puree onto the plates.
Cut the hot boiled eggs in half and place 2 fritters and 2 egg halves on each plate as shown in the picture. Garnish with cress and serve.

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