|
900 g (2 lb) undyed smoked haddock, preferably Finnan
1 medium onion, sliced finely
900 ml (1 pt 12 fl oz) milk and water, mixed
450 g (1 lb) floury potatoes, diced
225 g (8 oz) leeks, sliced finely
300 ml (11 fl oz) single cream
1 large egg yolk
2 tbsp chopped fresh parsley
50 g (2 oz) butter, diced
Place haddock, skin side up, in a shallow pan and cover with onion, milk and water. Bring to just below boiling point, then turn down heat and poach gently for 10 minutes, or until cooked. Strain liquid into a saucepan and set aside. Flake fish and reserve.
Meanwhile, boil potatoes in salted water until tender, drain and mash. Whisk mash into reserved fish liquid, stir in leeks, bring to boil and simmer for 10 to 15 minutes, or until leeks are tender. Turn down heat.
Whisk cream and egg yolk together and stir into soup. Reheat gently without boiling, until slightly thickened. Stir in reserved flaked fish and season with salt and pepper. Heat through again. Stir in chopped parsley and serve dotted with butter.
© Inverawe Smokehouse
Back to Recipes archive
|