Ingredients

• 1 litre/1¾ pints fish stock
• 25g/1oz butter
• 1 shallot
• finely chopped
• 1 garlic clove
• finely chopped
• 2 leeks
• thickly sliced
• 250g/9oz Arborio rice
• 50ml/2fl oz dry white wine
• 225g/8oz undyed smoked haddock
• cooked
• skin removed
• flaked
• 75g/3oz mascarpone
• 110g/4oz parmesan
• grated
• 4 tbsp roughly chopped fresh flatleaf parsley
• salt and freshly ground black pepper
• 50g/2oz butter
• 4 x 110g/4oz undyed smoked haddock fillets
• skin removed
• 1 small bunch flatleaf parsley
• roughly chopped
• 110ml/4fl oz extra virgin olive oil

Directions

• Preheat the oven to 200C/400F/Gas 6.
• For the risotto
• place the fish stock into a pan and bring to a gentle simmer.
• Meanwhile
• melt half of the butter in a heavy-bottomed pan over a medium heat
• then add the shallot
• garlic and leek and cook for a few minutes until softened but not coloured.
• Add the rice and cook for a minute
• stirring well to coat the rice in the butter.
• Add the wine
• bring to the boil and cook until the liquid is reduced by half.
• Gradually add the warm fish stock
• one ladleful at a time
• stirring until the liquid is completely absorbed by the rice
• before adding the next ladleful. Repeat this process until nearly all of the stock is absorbed and the rice is cooked but still al dente.
• Add the flaked cooked haddock and stir to combine.
• Add the remaining butter
• the mascarpone
• parmesan and parsley and season well with salt and freshly ground black pepper.
• For the roasted haddock
• melt the butter in a large ovenproof frying pan over a medium heat. Add the haddock fillets and fry for one minute on each side
• then transfer to the oven to roast for 6-8 minutes
• or until completely cooked through.
• For the parsley oil
• place the parsley and olive oil into a food processor and blend until smooth. Place a sieve over a bowl and pour the parsley oil into the sieve. Press through the sieve to collect the bright green parsley oil.
• To serve
• place a spoonful of risotto into the centre of each plate and top with a piece of the roasted haddock. Spoon the parsley oil around the plate and serve.