I fancied trying something a bit different tonight. I’ve been up in Scotland today and popped into a farm shop on the way back down where I picked up some some haddock fillets landed in Eyemouth. I’m a huge fan of fresh fish, but it has to be fresh. We’re lucky enough to have the North Shields Fish Quays nearby and I get over there whenever I can.
For this dish, I had four pans on the go but it was worth it. The haddock was simply grilled with a leek risotto, whole prawns and a a sauce made from their shells. I finished it off which some pickled mushrooms, an idea I got from a local occasional TV chef called Kenny Atkinson after I saw a cooking demo by him. They really finish it off and contrast the richness of the other flavors.
I was pretty pleased with the results, as was Helen, and from someone who is normally fairly indifferent to fish, that’s praise indeed!
For the fish:
- Oil – I used rapeseed
- Salt and Pepper
For the Risotto:
- 1 tbsp oil & 10g butter (optional, health fans!)
- 150g Arborio Rive
- 1 garlic clove, finely chopped
- 1 celery stick, finely chopped
- 500 ml chicken stock
- Glass of white wine
- 1 medium leek, finely sliced.
- Handful of grated parmesan cheese (or to taste)
- Salt and pepper
For the prawns/sauce:
- 6 whole prawns
- About 300ml chicken stock
- Dash of Brandy or Cognac
- 1 tbsp double cream
- 15 g butter (to finish)
- 1 heaped tbsp chopped parsley
For the pickled mushrooms:
- 100g button mushrooms cleaned and trimmed
- 2 tbsp balsamic vinegar
- 2 tbsp red wine vinegar
- 2 tbsp stock
- 2 tsp sugar (or to taste)
Start the prawns/sauce: Add the prawns and stock to a small pan, bring gently to the boil and poach for a few minutes until cooked. Remove the prawns with a slotted spoon and peel them -apart from the tail, it just looks better… Return the peeled shells to the pan for a while to extract more flavour for 10 minutes (or as long as possible). Keep the cooked prawns to one side, they’ll be warmed through later.
Ge the risotto started: Unless you have any homemade, get the kettle on and make up some stock (I often use the little pots made up with boiling water). Put the stock in a pan/Pyrex bowl and place on a small burner on your hob to keep hot.
Add the oil to a large pan, heat, and fry the celery, garlic and leeks. Tip in the rice and coat well in the oil. Pour in a glass of wine and stir well until absorbed. Add a ladle of the stock and stir well until nearly absorbed. Keep adding ladle-fulls and stir in the same way for about 15-20 minutes.
Whilst doing this, prepare the pickled mushrooms: fry the mushrooms in a little oil with some salt for a minute, add the vinegars, stock and sugar. Heat until boiling then leave to simmer very gently to reduce whilst you crack on with the rest.
Keep stirring the risotto and adding the stock! You need to keep an eye on this one!
Finish the sauce off. Strain the prawn shells using a fine sieve (or muslin cloth for a clearer liquor) and discard, keeping the liquid in the pan. Add the cognac/brandy, double cream and reduce for a few minutes. Add salt to taste and the chopped parsley. Finish with the butter by whisking it in until melted away. Add the prawns to warm through gently.
Finally! Cook the fish. Heat the grill and put the fish under, seasoned with salt and pepper and brushed with oil. They will only take a few minutes to cook. I confess, I took my eye off them and slightly over did it, but it was still good!
I served it up with the prawns on the risotto, and the sauce on the fish, with a few of the pickled mushrooms scattered round the edge.
Phew! Bit of a balancing act, this one, but well worth sticking with! Lovely with a glass of Sauvignon Blanc.