Pea and lemon orzotto with cider haddock

Cider Battered Haddock with Pea and lemon Orzotto

Serve our crispy Cider Battered Haddock on top of pea and lemon Orzotto, an Italian dish similar to risotto, but made with pearl barley instead of rice. In this recipe we replaced wine in the Orzotto to cider to really amplify the flavours of cider in the dish. All our Cider Battered fish is made with Armagh Cider Company’s cider who make award winning cider from blossom to bottle’ on their own farm in Co Armagh, the orchard county of Ireland. We are committed to supporting responsible fishing practices and are currently working within a Fishery Improvement Project (FIP) for Irish caught haddock.
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Ingredients

4 Donegal Catch Cider Battered Haddock Fillets

50 grams butter

1 tablespoon olive oil

1 shallot, finely diced

Salt and freshly ground black pepper

2 garlic cloves, grated

100 ml cider

250 grams orzo

750 ml chicken stock

200 grams Green Isle Garden Peas

Handful of fresh or frozen spinach

zest of ½  lemon

75 grams parmesan, grated, plus extra to serve

Instructions

  1. Pre-heat oven. Place fillets on a pre-heated baking tray on top shelf of oven. 210°C, Fan 190°C, Gas 6 20-25 mins
  2. Place a large heavy bottomed pan over a medium heat and add the butter and olive oil. Heat gently until the butter has melted then add the shallot along with a pinch of salt and fry for 10 minutes, until completely softened.
  3. Add the garlic and continue to fry for a further 3 mins.
  4. Increase the heat and add the cider, cooking for 3 - 4 minutes until reduced by half then stir in the orzo. Fry for 2 mins, stirring constantly to combine everything, then pour in half of the chicken stock and bring to a simmer. Add more stock in increments, stirring constantly, as the orzo absorbs the liquid.
  5. Cook for 10 minutes, adding more stock until it is nearly all used up, or until the orzo is nearly cooked through, then add the frozen peas and cook for 3 minutes.
  6. Stir in the spinach, lemon zest and parmesan and cook for 2 minutes then serve with extra parmesan and a Cider Battered Haddock Fillet.

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