Smoked Haddock Risotto with Parmesan and Spinach, Poached Egg and Curry Froth

smocked haddock risotto- oiyoufood.comMy lovely housemate has this fantastic cookery book called  Zest! ( recipes from 62 top Irish restaurants). The dishes all look so delicious and perfect, and they probably are !

Here I have chosen a dish from  michelin-starred , award-wining and much-loved L’Ecrivain restaurant. It’s a classic French restaurant in Dublin with contemporary flair and strong leaning towards modern Irish cooking.


For the risotto:

  • 4 eggs
  • 50g butter
  • 1 small onion, finally diced
  • 275g Arborio rice
  • 900ml chicken stock
  • 275g smoked haddock, skinned, boned and diced
  • 100g spinach leaves
  • 50g freshly grated Parmesan

For the curry froth:

(I guess if you don’t have time to make the curry froth from scratch, you can always use a high quality red Thai curry paste, mix with coconut milk ( use your inner chef to judge the quantity of paste and milk to achieve the right consistency and taste)  and froth it with blender.)

  • 85 ml vegetable stock
  • 50 ml double cream
  • 50 ml coconut milk
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon Thai green curry paste
  • 2.5 cm lemon grass stalk, broken to release the flavour
  • 1 cm root ginger, peeled and sliced
  • 1/2 red chilli, seeded and chopped
  • 5g butter, diced
  • Salt and freshly ground pepper

Smocked haddock risotto


For the risotto:

  1. Melt the butter in a medium-sized saucepan and cook the onion gently for 5 minutes until tender. Add the rice, stir, and cook for another 3 minutes. Add the smoked haddock. Meanwhile heat the stock.
  2. Add the hot stock to the rice, ladle by ladle, stirring constantly. Continue to stir, allowing the rice to simmer until all the stock is absorbed ) 15-18 minutes) and the rice cooked. Add the spinach and allow to wilt down, then add the Parmesan. Keep warm on the stove over a very gentle heat. Season to taste with salt and pepper.

For the curry froth:

  1. Bring vegetable stock to boil in a medium-sized saucepan and simmer until it has reduced by half. Add the rest of the ingredients except the butter and bring to the boil with the stock, cream and coconut milk. Then simmer for about 5 minutes until slightly reduced. pass through a fine sieve and froth the mixture, using a hand blender or whisk. Whisk in the butter and froth the mixture again until you have a good foam.

For the poached eggs

  1. Bring a large saucepan of salted water to a simmer. Break the eggs into a saucepan, one at a time. Cook for 1 minute before taking off the heat and allowing the eggs to sit in the water for 6 minutes. this gives a translucent egg with a soft creamy yolk. Remove the eggs with a slotted spoon.

To serve:

Divide the risotto between warm plates and drizzle the curry froth around. Place a poached egg on top of the risotto. JustYummmmm! 🙂

Enjoy !

Thanks for looking and come back soon  x


This entry was published on March 15, 2015 at 7:19 pm. It’s filed under All the Recipes jumbled up!, SEAFOOD and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

7 thoughts on “Smoked Haddock Risotto with Parmesan and Spinach, Poached Egg and Curry Froth

  1. Thats a gorgeous recipe and the photo is amazing.

  2. Very interesting and beautiful dish. Gorgeous photos!

  3. That looks amazing. Amazing ! Glad this has started up again

  4. This is absolutely lovely! I’m personally not a fan of froth, but I’m sure the flavors are all delicious together. And the eggs puts it over the top! Bravo!

  5. Pingback: Medallions of Monkfish tail, with a Chorizo and Pea Risotto, Rosemary Butter Sauce | oiyoufood

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