Cook Along with Dunkerley's - Haddock Fillet Risotto with Poached Egg

Cook Along with Dunkerley's
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Recipe - Haddock Fillet Risotto with Poached Egg
Ingredients - Serves 1
Fish Stock
1 Shallot
Pinch of Curry Powder
Butter
Portion of Rice
1 Haddock Fillet
White Wine Vinegar
1 Egg
Cream
Rocket
Chives if desired
Bring fish stock to the boil. Once boiled, add a pinch of curry powder.
Peel and dice a shallot, then fry in butter.
Once soft, add the Arborio Rice and stir in, once well mixed, cover the rice in the stock.
Bring to the boil 2 pans of water. To one, add the Haddock Fillet.
When the rice is nearly cooked, add a little white wine vinegar to the other pan of water, and poach an egg in this pan.
Once the stock has reduced from the rice, add cream to the rice, then add the rocket to the rice.
Plate up the risotto in the centre of a plate, remove the fish from the pan, dry and place on top.
Remove the poached egg from the pan and allow to drain, placing that on top of the fish.
Garnish with some chives if desired.