200g Mourne Fishbox Smoked Haddock
50 g butter
1 large leek, white part only, finely sliced
150 ml dry white wine
300 g arborio rice
1.1 ltr hot chicken stock
4 large eggs
1 tbsp freshly chopped parsley to garnish
Put the haddock into a dish, pour over boiling water, cover and leave to stand for 10min. Flake the fish into bite-sized pieces, discarding the skin and the bones.
Melt half the butter in a heavy-based pan. Add the leek and cook gently, stirring occasionally, for 15min until softened. Add the wine and boil rapidly until almost all the liquid has evaporated. Add the rice and cook, for 1min, stirring to coat the grains.
Put the stock into a pan, bring to the boil, then keep at a gentle simmer. Add a ladleful of the hot stock to the rice. Simmer, stirring, until all the liquid has been absorbed. Continue adding the stock, a ladleful at a time, until the rice is tender but still has some bite. This will take about 20min. You may not need to add all the stock.
Meanwhile, bring a wide shallow pan of water to the boil. Crack an egg into a cup, turn off the heat under the pan and slip in the egg close to the water. Repeat with the other eggs and cover the pan. Leave to stand for 3min.
Before adding the last ladleful of stock, stir in the pieces of fish and the remaining butter and check the seasoning. Heat the risotto through, adding the remaining stock if necessary. Remove the eggs with a slotted spoon and trim. Top each serving of risotto with a poached egg and a sprinkling of parsley.