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Posted by on 24 May 2011 in Bradley Smoker | 0 comments

Bradley Smoked Haddock & Asparagus Risotto

Bradley Smoked Haddock & Asparagus Risotto

British asparagus is with us for but a brief while, and together with juicy flakes of smoked haddock, it makes a stunning risotto writes Sandra Tate …  Firstly, smoke the haddock (and it’s worth smoking enough for this dish and a side of haddock to spare). Prepare a brine of 600ml water (boiled and cooled) and 150g salt. Lay 2 sides of haddock (total weight of mine was 700g) side by side in a snug fitting container and pour over the brine to immerse. Remove from brine after 30 minutes and rinse thoroughly then dry completely with kitchen paper. Lay together on a steel wire Bradley rack. Set the bradley smoker to off add 6 oak bisquettes to the stack. Once smoking is in full progress, slide the haddock in (with a tray below it to catch drips) and smoke for 30 minutes then raise the temperature to 70°C/160°F for a further hour. The flesh will be lightly tinged with colour, opaque, and moist. Allow to cool, wrap in...

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