2 |
smoked mackerel fillets, (I prefer plain rather than peppered ones) |
1/2 |
lemon, juiced |
25g |
butter, plus 1 extra knob to finish |
2 slices |
preserved lemon, flesh and pith removed, finely chopped, (optional) |
1 |
large leek, tough outer leaves removed, rinsed thoroughly and finely sliced |
50g |
flaked almonds |
220g |
arborio risotto rice |
120ml |
dry white wine, (pinot grigio is better for risotto than to drink) |
1 litre |
Chicken stock (+ poached chicken breast), warm, (preferably homemade) |
or 1 litre |
Fish stock, warm, (preferably homemade) |
2 tablespoons |
freshly grated parmesan |
|
sea salt |
|
freshly ground black pepper |
|
rocket leaves or watercress, to serve |