Stranger Foods

Risotto with smoked mackerel, peas and lemon

Serves 2-4 | Prep 2 mins | Cook 38 mins

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

Ingredients

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Imperial

x0.5

1 tbsp olive oil
2 tbsp unsalted butter
1 small onion, grated
1 fat clove garlic, crushed
300 g risotto rice
800 ml fish stock (good-quality stock cube or bouillon is fine), plus a splash extra if needed
50 ml dry sherry (dry vermouth or white wine also works well)
1 tsp hot smoked paprika
½ tsp sea salt
2 smoked mackerel fillets, skin removed and flaked
70 g frozen peas
3 tbsp crème fraîche
½ lemon, finely grated zest, and lemon juice, to taste
2 tbsp dill, chopped

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Preheat the oven to 200°C.
Place the olive oil and butter in a 30 × 20 × 5 cm (8 × 12 × 2 in) roasting pan and transfer to the oven for to melt. Add the onion and garlic, toss well to coat in the oil and bake for to soften.
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 .
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 , or until the rice is tender and most of the liquid absorbed. Stir in the lemon zest and juice (to taste) along with the dill and serve immediately.