Smoked Mackerel Risotto with Glazed Shallots and Caviar

Smoked Mackerel Risotto, Smoked Mackerel Mousse, Caramelised Balsamic Shallots, Brown Butter Leeks, Caviar

Mackerel is always popular in my house, and has been for my whole life, so when I had the chance to try smoking my own mackerel, I couldn’t resist. Turning that mackerel into this risotto was an incredibly rewarding experience, and getting to have a hand in the dish from the very beginning to the very end is something I always enjoy.

Smoked Mackerel Mousse:

• 200g Smoked Mackerel

• 100g Cream Cheese

• Lemon Juice and zest

Method:

Mash the mackerel with the lemon juice and then whip with the cream cheese.

Risotto:

• 500g Sushi Rice

• 1.25L Stock (half fish, half vegetable)

• 100g Smoked Mackerel

• 1 Shallot minced

• 1 clove Garlic, grated

• Parmesan

• White Wine

Method:

Sautee the shallot and garlic until fragrant, then add the rice and heat until the rice starts to turn translucent. Deglaze with the white wine.

Start adding in the stock in small increments, only adding more once the stock has been fully absorbed.

Once the rice is cooked and the texture has been achieved, add some grated parmesan and flaked Smoked Mackerel to taste.

Glazed Shallot:

• 2 Shallots quartered length ways and peeled

• Sugar

• Balsamic Vinegar

Method:

Caramelise the sugar, place the shallots on top of the sugar, and deglaze with balsamic vinegar. Cover and let steam off the heat.

Brown Butter Leeks:

• Leeks

• Butter

Method:

Add butter to the pan and let it brown, then add the leeks and let cook.

Spinach Pesto:

• 50g Pecans nuts

• 50g Parmesan

• 100g Spinach

• 300g Vegetable Oil

• 150g Olive Oil

• 1clove Garlic

Method:

Blend everything together until smooth

Assembly:

Add risotto to the bowl, and top with the brown butter leeks, mackerel mousse, caviar and shallots.