Risotto with smoked mackerel, peas and lemon

Risotto with smoked mackerel, peas and lemon

By
From
Roasting Tray Magic
Serves
2-4
Cooking time
30 mins
Photographer
Faith Mason

Smoked mackerel is a rich and incredibly tasty oily fish, and it’s widely available, which really makes this dish a winner.

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 tablespoons unsalted butter
1 small onion, grated
1 fat garlic clove, crushed
300g risotto rice
800ml fish stock/broth, (good-quality stock cube or bouillon is fine)
50ml dry sherry, (dry vermouth or white wine also works well)
1 teaspoon hot smoked paprika
1/2 teaspoon sea salt
2 smoked mackerel fillets, skin removed and flaked
70g frozen peas
3 tablespoons creme fraiche
1/2 lemon and lemon juice, finely grated zested, to taste
2 tablespoons chopped dill

Method

  1. Preheat the oven to 200°C.
  2. Place the olive oil and butter in a 30 x 20 x 5-cm roasting tray and transfer to the oven for 2–3 minutes to melt. Add the onion and garlic, toss well to coat in the oil and bake for 5 minutes to soften.
  3. Add the rice to the tray, stir to coat in the buttery oil, then add the stock, sherry, paprika and salt. Cover tightly with foil and bake for 15 minutes.
  4. Stir in the mackerel, peas and crème fraîche. Add a splash more stock if the rice is looking a little dry, recover with foil and bake for a further 5 minutes. Stir in the lemon zest and juice (to taste) and dill and serve immediately.
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