Leek risotto with home-smoked cod and prawns

smoked cod and prawn risottoSome of the leeks from the hugelkultur were ready so I decided to make leek risotto. On Monday (while in Woodbridge with the vat of blood) I picked up some cod (apparently it isn’t on the totally endangered list now) and prawns and decided on a whim to cold-smoke them.

cod

I first brined the cod in a brine with equal parts dark brown sugar and salt – can’t remember the quantities (maybe it was 1 litre of water and 180ml of sugar and the same of salt).

brining codI left it in the brine for a couple of hours – one hour would have been fine but I forgot about it. I then let it dry in the fridge overnight to develop a pellicle.

brined codThe next day I cold smoked it for about 5 or 6 hours along with the prawns – I used cherry wood.

Leek Risotto with smoked cod and prawns: some smoked cod and smoked prawns; 4 leeks, enough milk to cover cod, three handfuls of risotto rice, butter, bay leaf, black peppercorns, large splosh of wine. Serves 4

smoked prawns and leeks

Put the cod in a pan  and cover with milk. Add the bay leaf and peppercorns. Poach very gentle until only just done. Remove the fish and flake, keep the milk.

poaching cod

Melt the butter in a pan and gentle saute the leeks until soft. Add in the risotto rice.

rice and leeks

Slosh in some wine and simmer gently. Gradually add the milk that you poached the cod in, letting the rice absorb it. You might need to use a little extra water or stock as well. Cook until the rice is done. Serve the risotto with some flaked fish and prawns on top.

N.B. The next day we had leftover leek risotto with some Parmesan shavings and possibly the last of the courgettes from the garden roasted.

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