March
2003
Smoked Haddock Soup |
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| Haddock
Soup |
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This
is a fish dish suitable for a starter or adder a bigger fish to make
it up to a main course.
The recipe comes courtesy of Peter Dale, a chef at The Dining Room
in Ashbourne. |
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Ingredients:
For the haddock:
100g natural undyed smoked haddock
200ml milk
For the soup:
10gr butter
50gr finely chopped onions
1 clove garlic
50g chopped leek
10g flour
For the garnish:
50g finely chopped leek
20ml lemon juice
50ml double cream
black pepper
salt
Method: (Serves 2)
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| Peter
Dale |
To
cook the haddock:
Bring the milk to the boil and pour over the fillet of haddock. Leave
to cool slightly, remove the fish and flake coarsely removing any
bone or skin.
To make the soup: Fry the vegetables in the butter gently for
approx five mins, add the flour as if making white sauce and cook
out for three minutes stirring continuously.
Then add the milk from the haddock gradually stirring continuously
to make a smooth creamy sauce. Liquidise and pass through a sieve
to remove any fibres from the vegetables.
For the garnish:
Gently fry the leeks in a little butter and pour over the soup. Taste
for seasoning (be careful about adding salt because of the haddock)
and adjust if necessary, add the lemon juice and check the consistency.
Separate the egg and place the yolk in the bowl -whip the cream to
soft peaks and then season with plenty of freshly milled black pepper.
Pour the soup into the bowl and finish with the whipped cream. |
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| Contact
Us |
BBC Derby
PO Box 104.5
Derby
DE1 3HL
(+44) 01332 361111
derby@bbc.co.uk |
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