using up: smoked trout, a bulb of fennel
We like risotto; sometimes I make it in the oven, and sometimes I stand over the pot, ladling in stock. Whatever, I know my 5oz of rice to 1 pint of liquid works.
Today, I thought I’d try the slow cooker. I did a bit of Googling, and came up with a couple of ideas.
So, chopped the fennel and a red onion, put it in the slow cooker on high with a little olive oil, left it for an hour and stirred, left it for another hour and stirred again. OK so far.
Added 5 oz of arborio, and 1 pint of veg stock (made with the ever wonderful Marigold bouillon). Bit of seasoning, knob of butter. Sorted. Turned down to low, left for an hour, stirred it, all was well.
Came down half an hour later, zapped a piece of hot smoked trout with some butter in the microwave for 90 seconds, flaked it, opened the slow cooker and … overcooked. Ho hum.
Still, not a disaster – added the fish, lobbed in some double cream before serving, and hey presto, fennel and smoked trout kedgeree 🙂
I don’t know whether I cooked it too long, or there was insufficient liquid, or whether I should have put the stock in cold (there was hot water in the kettle so I used it). But it was still very nice, and the cats enjoyed the fish skin!