Smoked Haddock And Potato Risotto
Smoked food tends to be high in salt, so keep the rest of your day’s salt intake as low as possible. Children, pregnant women and the elderly should not eat undercooked eggs.
600mt (1 pint) semi-skimmed milk
1 onion, halved
1 fresh bay leaf
225g (8oz) undyed smoked haddock
1 garlic clove, finely chopped
2 spring onions, finely sliced
1 sprig thyme
1 tablespoon olive oil
225g (8oz) unpeeled new potatoes, diced
25g (1oz) Parmesan cheese, grated
2 tablespoons low-fat Greek yoghurt
Freshly ground black pepper
2 soft poached eggs
Heat the milk in a saucepan with the onion and bay leaf. Remove from the heat and allow to infuse for 15 minute. Return to the heat. When simmering, add the fish and cook for 8 minutes. Remove the fish and set aside, then strain the cooking liquid. Cook the garlic, spring onions and thyme in the olive oil for 5 minutes, then add the potatoes and cooking milk and cook until the potatoes are tender, this should take about 12 minutes. Flake the smoked haddock, discarding any skin or bones and fold into the potato mix. Fold in the Parmesan and yoghurt, then season with black pepper to taste. Fill a deep pan with water and bring to the boil, the water should be at least 12cm (4 and a half inches) deep. Add 1½ tablespoons vinegar for every 1 litre of water. Crack each egg into a coffee cup and slide the egg into the water at the exact point where it has a rolling boil. After 2-3 minutes of cooking lift the eggs with a slotted spoon and lower them into iced water. Warm through the poached eggs and place one on each warm plate. Top with the smoked haddock ‘risotto’.