Ingredients. (Serves 6)
6 Smoked Haddock Fillets of a reasonable size. 6 slices goats cheese.
300 grs/12oz frozen peas. Half an onion, help finely diced.
200 ml7 fl oz chicken stock
50 grs/2oz butter
Half an onion, finely diced.
25 grs /1oz butter
150 grs/6oz Arborio risotto rice
300 – 400 ml/10 to 14 fl oz chicken stock, hot.
100 grs/4oz pitted black olives.
1 clove garlic, peeled & finely chopped.
1 teaspoon thyme leaves, with stalks removed.
1 anchovy fillet, very finely chopped.
150 mls/5 fl oz olive oil.
Cook the peas, stock & salt in a pan on a high heat until the peas are tender, then put the contents of the pan and the butter into a liquidiser and puree until smooth. Season to taste.
Melt the butter in a wide pan and cook the onion gently for 2 minutes, without colouring. Add the rice, stirring well so its coated with the butter. Add the stock a little at a time, until the rice is almost cooked, then stir in the Pea Puree and adjust the seasoning to taste.
Place the olives, garlic, thyme & anchovy into a liquidiser or blender. Liquidise, drizzling the oil in slowly so its absorbed by the ingredients and scraping down the sides of the bowl occasionally. Store in the fridge until needed.
Haddock & Goats Cheese.
Cut the Haddock fillets into two pieces, one a bit larger than the other, trimming off any really thin bits. Stack the smaller piece on top of the larger piece. Place the haddock stacks on to a shallow baking tray covered with tin foil. Drizzle some white wine over the stacks to prevent drying out & sticking.
Place in the bottom of the oven at 180 C for about 20 mins until cooked. Place a slice of the Goats Cheese on top of each stack and return to the oven until the cheese starts to melt.
Divide the Pea Pure Risotto into portions and make into a rough round on each plate.
Carefully place the Haddock & Cheese Stacks on to each round of Risotto.
Drizzle the tapenade dressing round each plate & a little on top of each stack, if you wish.