Smoked Haddock, Leek and Chantrelle Risotto with Poached Egg

We happen to think that risotto is the ultimate comfort food and this dish is no exception. The combination of creamy rice, smoked fish and soft egg yolk is one of our new favourites.

Serves 4

Serves 4


2 x fillets of naturally smoked haddock (we use Pinney’s of Orford – simply the best)

300 ml milk infused with 2 x sprigs of thyme

4 x free range eggs (again we have another great local supplier – Havensfield)

1 x block of butter

2 x shallots finely diced

360 g Carnaroli risotto rice

100 ml white wine

750 ml veg stock, hot

1 x lemon, wedged with pips removed

½ bunch finely snipped chives

2 x leeks, finely sliced

200 g chanterelle mushrooms if you can get them, or alternatively use button mushrooms, sliced


Cut the smoked haddock into 4 nice pieces from the centre, weighing approx 90-100 g

Take the trim from the edges, cut off the skin and dice finely

Put the milk on to warm the thyme then place the 4 pieces in for 12-15 minutes

Dice up the butter and melt half of it in a thick based casserole pan and gently sweat the shallots and leeks

After 2 minutes when they start to soften add the mushrooms and cook for a further 2 minutes

Add the rice and toast in the pan, stirring constantly for 2 minutes

Add the wine to deglaze, then add the stock, a ladle at a time. Stir constantly and when the rice absorbs the stock, feed in some more. Continue for 12-15 minutes until all stock is used and the rice is al dente

Poach the eggs for 2 ½ minutes in simmering water with a splash of vinegar, retaining a soft yolk

Finish the risotto with the remainder of the butter, lemon juice and chives

Serve with the poached haddock and egg on top

This recipe is courtesy of Dave Wall, the Head Chef of The Unruly Pig in Suffolk.