Hake with mushroom risotto recipe

Method

1. In a small pan, cover the dried mushrooms with boiling water and leave to rehydrate for 10 mins.
2. In a separate pan, heat 1 tbsp oil, add the chestnut mushrooms, season, then fry over a high heat for 3-4 mins, until golden. Remove and set aside.
3. Add 1 tbsp oil and the leek to the pan, then sauté for 3-4 mins, until soft. Stir in the garlic, half the chopped rosemary and half the lemon zest, then the rice. Stir until the rice is glossy, then season.
4. Drain and chop the rehydrated mushrooms, pouring most of the liquid into the risotto as well as the mushrooms. Turn up the heat, pour in the wine, cook until bubbling, then turn down the heat.
5. Add a ladle of stock, stirring until it’s absorbed; repeat with the remaining stock. Add the chestnut mushrooms, butter, rocket and a squeeze of lemon.
6. Meanwhile, cook the hake. Heat 1 tbsp oil in a frying pan over a high heat. Season both sides of the fish, scatter with the remaining rosemary and lemon zest, then dust with the flour. Fry for 2-3 mins on each side, until golden and cooked through.
7. Serve on top of the risotto with lemon wedges.

• See more Fish and seafood recipes