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Smoked haddock and leek risotto with roasted smoked haddock and parsley oil
Fruit and vegetables
1
shallot
, finely chopped
1
garlic
clove, finely chopped
2
leeks
, thickly sliced
4 tbsp roughly chopped fresh flatleaf
parsley
1 small bunch flatleaf
parsley
, roughly chopped
Tins, packets and jars
250g/9oz
Arborio rice
Cooking ingredients
1 litre/1¾ pints fish
stock
salt and freshly ground
black pepper
110ml/4fl oz extra virgin
olive oil
Dairy, eggs and chilled
25g/1oz
butter
75g/3oz
mascarpone
110g/4oz
parmesan
, grated
50g/2oz
butter
Meat, fish and poultry
4 x 110g/4oz undyed smoked
haddock
fillets, skin removed
Other
50ml/2fl oz dry
white wine
225g/8oz undyed
smoked haddock
, cooked, skin removed, flaked
Back to recipe
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