Smoked Haddock with Beetroot Risotto and Garlicky Greens

A colourful, balanced dinner everyone will enjoy. Full of flavour.

Ingredients

Roasted Beetroot:

• 400 g (approx. 3 medium) fresh beetroot, peeled and chopped into small chunks
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Risotto:

• 2 tbsp olive oil
• 1 onion, peeled and finely chopped
• 2 garlic cloves, peeled and minced
• 250 g arborio rice
• 120 ml white wine
• 900 ml hot chicken or vegetable stock
• 50 g parmesan, grated
• Juice of ½ a lemon
• Good pinch of salt and black pepper
• Handful chopped dill

Also:

• 2 packs chilled Saucy Fish Co. Smoked Haddock with Vintage Cheddar and Chive Sauce
• Garlicky Spring Greens:
• 2 tbsp unsalted butter
• 2 garlic cloves, peeled and minced
• 1 head spring greens, sliced
• Pinch of salt and black pepper

Instructions

1. Heat the oven to 180°C (350°F). Toss the beetroot with the salt, pepper and olive oil. Roast for 20–25 minutes until tender.
2. Reserve half the roasted beetroot and purée it until smooth. Set aside. Keep the oven at 180°C for the fish.
3. Start the risotto: heat 1 tbsp oil in a large pan. Add the onion and cook about 5 minutes until translucent. Add the garlic and cook another minute. Stir in the rice to coat in oil, then add the wine. When the wine is almost absorbed, add the hot stock a ladle at a time, stirring regularly and allowing each ladle to absorb before adding the next.
4. After around 20 minutes the rice should be tender with a slight bite. If needed, add a little more hot stock or just-boiled water. Once the risotto is ready, stir in the puréed beetroot, grated parmesan, lemon juice, salt and pepper. Fold in the chopped roasted beetroot and dill and cook for 2 more minutes to heat through.
5. About 15 minutes before the risotto is ready, place the foil bake bags of smoked haddock on a baking tray in a single layer and cook for 15 minutes according to pack instructions.
6. A few minutes before everything is done, make the garlicky greens: melt the butter in a large frying pan over medium heat, cook the garlic for one minute, then add the sliced spring greens, salt and pepper. Toss for 2–3 minutes until shiny and wilted.
7. To serve, divide the beetroot risotto and garlicky greens between four plates, top each with a portion of smoked haddock and drizzle with the vintage cheddar and chive sauce from the fish packs.

Notes

Nutritional information is estimated per serving.

Nutrition (per serving, approximate)

Calories: 725 kcal | Carbohydrates: 81 g | Protein: 41 g | Fat: 25 g | Saturated Fat: 10 g | Cholesterol: 23 mg | Sodium: 1495 mg | Fiber: 12 g | Sugar: 15 g

Nutrition information is automatically calculated and should be used as an approximation.