Leek, smoked mackerel + toasted almond risotto

Method

1. Remove the skin from the mackerel fillets and flake them into a dish. Add the lemon juice. Melt the butter in a large non-stick frying pan or heavy-based saucepan over a medium heat and add the preserved lemon (if using) and sliced leek. Sauté, gently stirring for about 5 minutes, or until softened and fragrant. While you’re doing this, toast the flaked almonds in a dry frying pan over a medium heat until golden brown, being careful not to burn them. Remove from heat and set aside.
2. Add the rice to the leeks and coat in the butter, stirring over the heat for a couple of minutes until the rice turns translucent. Pour in the white wine, stirring, and once most of the wine has evaporated add the stock, a ladleful at a time, stirring frequently and waiting for most of the stock to be absorbed before adding the next ladleful. Repeat this process a ladleful at a time, for 20–30 minutes, until all the stock is absorbed, and the rice is plump and creamy but still a little al dente, retaining a little bite, but with no hard chalky core. Take off the heat, add a knob of butter, the Parmesan, flaked mackerel and lemon juice, and stir gently to combine. Season to taste, garnish with the toasted almonds and serve with rocket leaves or watercress.