Risotto of hot smoked salmon and queens Serves 4 as a main course, 6 as a starter
Fish codes 165750, 155852
This is great for entertaining as you can prepare most of the dish in advance right up to the final 10 minutes of cooking. You can use all sorts of fish combinations. For example try substituting fresh salmon, sea bass or scampi or stir plenty of chopped parsley into the finished risotto and serve with slices of smoked halibut laid on top.
200g/7oz hot smoked salmon flaked
300g/10oz shelled queens
45ml/3tbsp olive oil
1 stick of finely chopped celery
1 onion finely chopped
450g/1lb risotto rice
150ml/¼ pint dry white wine
1.5 litres (2¾ pints) fish, vegetable or chicken stock
A knob of butter
4tbsp parmesan freshly grated
sea salt and freshly ground black pepper
A squeeze of lemon juice
1 Cook the onion and celery in the olive oil over a gentle heat until soft then stir in the rice and mix well to coat each grain in the oil.
2 Meanwhile heat the stock until it is almost at boiling point then simmer gently.
3 Raise the heat under the onions, pour in the wine and boil until it has almost evaporated then reduce to medium heat.
4 Add the hot stock to the pan a ladleful at a time stirring until each ladleful has been absorbed.
5 If you want to prepare this dish in advance stop the cooking after 15 minutes being sure to have reserved at least a couple of ladlefuls of stock. When you want to finish off bring risotto to the boil, reduce the heat a little and continue cooking and adding stock as before.
6 When the rice is soft and creamy but the grains still firm remove from the heat and stir in the butter and parmesan plus the queens.
7 Cover with a lid and leave for 3-4 minutes or until the queens are just cooked then gently stir in the smoked salmon and serve straightaway. |
© 2008 by The Fish Society
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