The creamy risotto rice in this recipe is a great combination with smokey fish flavours of our own kippers – that are cured here in our own N8 smokehouse.
Crouch End Kippers
The Kippers sold in our shops are smoked in the century old smoke house at the rear of the Crouch End Shop. In fact it is the oldest working fish smokehouse in London. We use nothing but natural wood for the smoking (with no chemicals added). Our Kippers are undyed so have a beautiful silvery gold colour and a rich smoky aroma.
We cure using traditional skills and recipes that have been handed down through the Purkis family for at least six generations. What you see on our counters are truly local food products.
Preparation time for this dish will be about 15-20 minutes allow 45 minutes for cooking. The quantities in the recipe below are to feed four people
Ingredients For Kipper Risotto
2 large kippers from Walter Purkis & Sons
400ml of milk
75g of butter
4 shallots, finely chopped
2 cloves garlic, crushed
350g Arborio or risotto rice
2 bay leaves
200ml dry white wine
350g frozen peas,
Cooking Method for Kipper Risotto
The first stage is to cook your kippers. Heat the milk and 800 ml water in a saucepan (that is deep and wide enough to contain the kippers flat) over a medium heat. When it comes to a simmering point add in the kippers it will take about four to five minutes. When cooked through strain the liquid into another saucepan, put to one side and keep the stock warm. Remove the skin from the fish, discard and flake the fillets into large chunks. Keep an eye out for any bones.
Heat the butter on a medium heat in a high-sided frying pan or a wide, shallow saucepan, make sure your choice has a lid. Add the shallots and garlic and gently fry for 5 minutes, until the onion is softened.
Add the rice and cook for a further 1-2 minutes, stirring until the rice is completely coated in the oil. Add the bay leaves and wine. Simmer gently and stir until all the wine has been absorbed. Add a ladleful of the hot cooking stock, slowly stirring as you pour, keep stirring until all the stock has been absorbed. Repeat, adding the rest of the stock, a ladleful at a time.
Add the peas with the last ladleful of stock and cook, stirring continuously, until the rice is just cooked (you may need to add a little less or little more stock). Remove the bay leaves. Gently stir in the kipper flakes and serve right away
This Kipper risotto recipe come from the Fish is the Dish website where you can find this and lots of other fishy recipes.