Smoked Salmon Green Orzotto

Prep: 10 mins - Cooking: 35 mins

Serves: 2

A delicious smoked haddock dish using our smoked undyed haddock, orzo rice petit pois & parsley. A perfect dinner for two on a relaxed Sunday afternoon.

Ingredients

1. 200ml whole milk
2. 500g Alfred Enderby Smoked Haddock Fillets
3. 1 tbsp rapeseed oil
4. 25g butter
5. 3 or 4 spring onion stems
6. Boursin cheese (optional)
7. x1 large bunch of fresh flat leaf parsley
   
8. 30g Parmesan cheese shavings
9. 1 tbsp of green pesto
10. 250g orzo rice
11. 450ml vegetable stock
    
12. 2 small lemons or 1 large lemon

Salt and pepper to season

How To Cook

1. Bring the milk and 150ml of water to a gentle simmer in a deep saucepan. Add the haddock skin side down. Cook for 5 minutes until opaque. Remove from the pan and leave to one side. You can use this milk and water mixture to make the vegetable stock with or use plain water instead and follow the stock packet instructions. 
2. To make the green mixture, boil the petit pois until cooked 5-6 minutes and leave to cool. Once cooled put them in a blender bowl add the parsley leaving just a few stems to garnish later, the spring onions and half of the lemon juice and the pesto. Blend to a paste it should like the image in Step 2. 
3. In a large frying pan, heat the oil and butter add the orzo rice, cooking for 1-2 minutes, until softened slightly. Add 2-3 ladles of the vegetable stock and bring to a simmering boil. Cook on a low heat adding the stock as you go for 10-15 minutes.
4. Add the green mixture and stir well, if you prefer also add a table spoon of Boursin cheese at this step. Cook for a further 6 minutes, until the orzo is fully cooked. Leave it soft as the orzo will soak up the liquid and harden as it cools so make sure it's loose enough to allow for this.
5. Plate up the orzotto into deep plates or bowls then add half the haddock to each plate and garnish with parmesan shavings, the fresh parsley and the lemon.

Enjoy...

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