- 2 x 75g pave of smoked haddock
- 100g Lytham shrimps
- 25g chopped onions
- 20g butter
- ½ punet baby chard
- 1 clove of crushed garlic
- 100g risotto rice
- 350ml fresh fish stock
- Seasoning
- 50ml double cream
- 10g parmesan cheese
- 5g curry powder
- 100ml olive oil
- 250ml skimmed milk
- 2.5g hy foamer
- 2.5g Xanthan gum
- 10g ground mace
Port of Lancaster Smoked Haddock
Port of Lancaster Smoked Haddock
Starter cooked by Danielle Heron during the Greater Manchester Heat of the 2011 North West Young Chef Competition.
Ingredients
Method
1. Prepare the smoked haddock
2. Poach the fish in the milk & rest (save the cooking liquor)
3. Make the risotto & put curry oil on to flavour
4. Make cloud with cooking liquor, Xanthan gum, mace & hy foamer
5. Finish risotto with cream, butter & parmesan
6. Plate up two starter dishes
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