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Smoked haddock and leek risotto with roasted smoked haddock and parsley oil

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For the risotto

For the roasted haddock

  • 50g/2oz butter
  • 4 x 110g/4oz undyed smoked haddock fillets, skin removed

For the parsley oil

  • 1 small bunch flatleaf parsley, roughly chopped
  • 110ml/4fl oz extra virgin olive oil