Derry Clarke’s Risotto Recipe With Poached Egg

  • Servings : 4

Sally Barnes Natural smoked haddock risotto with Parmesan & spinach, poached hen’s eggs & curry froth


  • For Sally Barnes natural smoked haddock risotto;
  • ½ basic risotto recipe
  • 300g Sally Barnes smoked haddock (skinned & diced)
  • 100g spinach (washed, dried & chopped)
  • 50g Parmesan cheese (grated)
  • Poached eggs;
  • 4 hen’s eggs
  • For the curry froth;
  • 1 basic froth recipe (substitute 40ml coconut milk & 50ml cream for 90ml cream)
  • ½ teaspoon tumeric
  • ½ teaspoon cumin
  • ½ teaspoon Thai green curry paste
  • 2cm stick lemongrass (broken up to release the flavour)
  • 5g fresh ginger (peeled & sliced)
  • ½ red chilli (deseeded & chopped)


Step 1

For the natural smoked haddock risotto with Parmesan cheese & spinach; Set aside for later use

Step 2

Make the basic risotto adding the diced haddock just before the stock, and adding the spinach & Parmesan cheese when all the stock is absorbed.

Step 3

Set aside for later use.

Step 4

For the poached hen’s egg;

Step 5

Bring a large pot of water to simmering point.

Step 6

Break the hen’s eggs into the pot gently one at a time.

Step 7

Cook for 1 minute before taking the pot off the heat, and allowing the eggs to sit in the water for 8 minutes.

Step 8

This gives a translucent egg with a soft creamy yolk, remove with a perforated spoon.

Step 9

For the curry froth;

Step 10

Follow the basic froth recipe, boiling all the ingredients with the stock, cream & coconut milk.

Step 11

Pass through a fine sieve & using a hand blender or whisk, froth the mixture.

Step 12

To serve;

Step 13

Divide the natural smoked haddock risotto with Parmesan & spinach between 4 warmed plates, drizzle the curry forth about the plates.

Step 14

Finally, place a poached egg on the top of each mould of risotto.

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