Food and Drink / Lancashire Recipes / Risotto Dumplings of Smoked Trout and Smoked Haddock

Risotto Dumplings of Smoked Trout and Smoked Haddock

Serves 4 - 6

Ingredients
1 red onion, peeled and diced
2 cloves of garlic, crushed
2 tablespoons of olive oil
10g butter
350g Arborio rice
1 ½ litres chicken stock
1 smoked trout
1 fillet of smoked haddock
50g Parmesan
Juice of 1 lemon
2 tablespoons chopped parsley
Salt & Pepper
Flour, beaten egg and dry breadcrumbs for coating
Oil for frying

Sauté the onion and garlic in olive oil and butter over a low heat until soft; add the rice and stir until coated, then add 250ml of stock and stir again. Allow the stock to absorb before adding another 250ml. Continue adding stock, stirring frequently until the rice is cooked, then add the flaked trout, haddock, Parmesan, lemon juice and parsley. Season to taste, pour into a dish and allow to cool. Finally divide the risotto into golf ball size rounds and pass these through the coating mixture of flour, egg and breadcrumbs. Deep fry at 170ºC for 3-4 minutes, until golden brown.

Horseradish & Grain Mustard Mayonnaise -
250ml mayonnaise
2 tablespoons horseradish
½ tablespoon grain mustard
½ teaspoon chopped chervil

Mix the above ingredients together, season to taste and serve accompanying the risotto dumplings.