- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 35 minutes plus cooling
- Effort: medium
- about 1.2 litres hot chicken stock
- 2 large fillets smoked haddock
- 200 g butter
- 2 medium onions, very finely diced
- 4 cloves garlic, finely chopped
- 12 button mushrooms, thinly sliced
- good pinch curry powder
- good pinch turmeric
- 350 g Carnaroli risotto rice
- freshly grated parmesan, to taste
- 6 eggs
- splash milk
- 250 g plain flour, seasoned with salt and freshly ground black pepper
- 250 g panko breadcrumbs
- 2 poppadoms, crushed
- such as groundnut or rapeseed oil, for deep frying
- plum tomato salad, made with sliced plum tomatoes, thinly sliced red onion rings, chopped coriander stems dressed with extra virgin olive oil
Tips and Suggestions
Japanese panko crumbs give a light, crisp coating on food to be fried. Packets of them can be bought in Oriental food stores.
1. In a large pan, gently heat the chicken stock. Remove the skin from the smoked haddock and drop it in the hot chicken stock to infuse. Cut the flesh into 1cm dice and put that in the stock too.
2. Melt the butter in a large saucepan. Tip in the onions, garlic and mushrooms and fry for 3-4 minutes. Stir in a good pinch of curry powder and turmeric, then the
risotto rice, mixing it through the vegetables and stirring for 2-3 minutes.
3. Remove the haddock pieces from the stock with a slotted spoon and reserve. Discard the skin. Gradually pour in the simmering stock to the rice, about a ladleful at a time, stirring all the time, then once each ladleful of stock has been absorbed, pour in another ladleful, continuing like this and adding enough stock until you have a fully cooked risotto, one that is even slightly more cooked then you would normally. Stir in the diced haddock and grated parmesan. Season to taste with salt and pepper. The risotto should taste of creamy curry and smoked haddock. Spread the risotto out on a baking tray and allow it to cool completely.
4. Soft boil 4 of the eggs in a medium saucepan of simmering water for 61/2 minutes so they have slightly undercooked yolks. Remove with a slotted spoon, drain under running cold water then peel the eggs.
5. When the risotto is cool it should be soft and sticky. Wrap a layer of risotto around the egg and make sure it sticks well and evenly coats the egg to a thickness of about 5mm.
6. Beat the remaining 2 eggs in a wide dish with a splash of milk. Put the flour in a separate dish, season with salt and pepper, and mix the breadcrumbs and crushed poppadoms together in another dish. Line up the 3 dishes in this order and place your risotto covered egg in the flour, then in the egg. Repeat this - then finally coat in the breadcrumb and poppadom mix.
7. Heat enough oil for deep frying in a wok or deep fryer to 180C. Use a thermometer to check the temperature. When hot enough, carefully lower in the coated eggs and fry for 6 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper. Serve with the salad.
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