Подробное пошаговое описание как готовится блюдо "Smoked fish risotto with poached eggs". Попробуйте обязательно
- Bring a shallow pan of water to the boil, add vinegar, then turn heat to medium-low. Break eggs into the simmering water and poach for 5 minutes until white is cooked through but yolk is still soft. Remove with a slotted spoon and set aside on a plate.
- Place milk, bay leaf and fish in a saucepan and poach for 5 minutes. Drain and reserve liquid. Break fish into pieces, discard any skin or bones and set aside.
- Melt half the butter with the oil in a heavy-based frypan over medium heat, add leek and cook for 1-2 minutes until softened but not coloured. Add garlic and fry for a few seconds, then add rice and stir for 1 minute. Add wine and cook until there is no liquid left. Add half the stock, bring to the boil, then reduce heat to low and simmer until there is no liquid left. Add remaining stock, bring to the boil again, then turn heat to low and cook, stirring, for another 7 minutes, until rice is cooked. Stir in strained poaching liquid and peas and cook, stirring, for another 2-3 minutes. Season, then stir in fish and remaining butter. Remove from heat and cover.
- To reheat eggs, fill a bowl with boiling water, place each egg on a slotted spoon and drop into water for 1 minute to heat through, then drain. To serve, divide risotto between bowls, top with egg, sprinkle with cracked pepper and garnish with chives.
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