Risotto of smoked haddock, leeks and cauliflower with a vadouvan dressing | Matching Food & Wine

Ingredients

• 2 x 250g fillets of undyed smoked haddock, skin on
• 50g unsalted butter
• 2 white onions, sliced
• 2 leeks, sliced
• 50g cauliflower, sliced
• 2 celery sticks, sliced
• the skin and off-cuts from the smoked haddock, above
• 1 bay leaf
• 1 teaspoon peppercorns
• 1 white onion
• ½ teaspoon celery salt
• 15g vadouvan powder
• 4 large eggs
• 1 long, slim leek
• 4 cauliflower florets
• 2 celery sticks
• 90g unsalted butter
• 2 shallots, finely chopped
• 300g Carnaroli rice
• 500ml milk
• 50g Parmesan cheese, grated