Smoked haddock soup with poached eggs and watercress
Serves 4
INGREDIENTS
600g naturally smoked haddock (undyed), skinned and cut into chunky pieces
400ml semi-skimmed milk
400ml fresh chicken stock (preferably organic)
1 garlic clove, peeled and lightly crushed
1 small bay leaf
Small bunch fresh thyme
1 tbsp mild olive oil
1 medium carrot, peeled and roughly chopped
1 celery stick, sliced
½ large onion, peeled and chopped
1 medium leek, trimmed and chopped
1 large potato, peeled and sliced
¼ tsp medium curry powder
Good pinch saffron threads
200ml dry white wine
1 tbsp whisky (optional)
100ml double cream
1-2 tsp freshly squeezed lemon juice
1 tbsp butter FOR THE POACHED EGGS
12 fresh quail’s eggs
200ml white wine vinegar
Handful fresh watercress leaves
Mustard oil or olive oil
METHOD
Place the fish in a large saucepan with the milk, stock, garlic, baby leaf and a sprig of thyme. Bring to a gentle simmer then remove from the heat, cover the pan with a lid and set aside for about 25 minutes to allow the flavours to infuse.
Heat the oil in a large pan and add the carrot, celery and onion with a few sprigs of thyme. Cover with a lid and fry gently for 5-6 minutes until softened. Add the leek and fry for 2-3 minutes then stir in the potato and cook for 3-4 minutes more, stirring occasionally.
Sprinkle over the curry powder and saffron and cook with the vegetables for 1-2 minutes, stirring regularly. Next, pour over the wine and whisky. Bring to the boil and cook until the liquid is reduced by half.
Lift a couple of large pieces of haddock out of the saucepan with a slotted spoon and put on a plate. Cover with cling film and set aside. Spoon the remaining haddock into the pan with the vegetables. Pour the infused milk into the same pan. Bring to a gentle simmer and cook for 15 minutes until all the vegetables are very soft.
Meanwhile, to prepare the poached eggs, break the eggs into a medium bowl and pour over the vinegar. Leave to one side for about 20 minutes until the whites are almost opaque then bring a medium pan filled with about 5cm of cold water to the boil.
Remove the thyme sprigs and bay leaf from the soup. Stir in the double cream and remove from the hob. Blend with a stick blender until smooth then pass through a very fine sieve into a clean pan. Season with salt and pepper and add the butter and lemon juice to taste. Keep warm without boiling.
Tip the eggs and vinegar into the pan of boiling water and return to the boil. See tip 1 Cook for about 2 minutes until the eggs are set. Flake the reserved haddock into pieces and divide between four warmed soup plates. Ladle the soup on top. Remove the quail’s eggs from the water with a slotted spoon add three to each plate of soup. Scatter a few watercress leaves on top and drizzle with mustard oil or olive oil. Serve.
Recipe tips
For the best results, swirl the water for the poached quail’s eggs with spoon before you add them. If you can’t find quail’s eggs, use chicken’s eggs instead and poach for about 4 minutes.
INGREDIENTS
600g naturally smoked haddock (undyed), skinned and cut into chunky pieces
400ml semi-skimmed milk
400ml fresh chicken stock (preferably organic)
1 garlic clove, peeled and lightly crushed
1 small bay leaf
Small bunch fresh thyme
1 tbsp mild olive oil
1 medium carrot, peeled and roughly chopped
1 celery stick, sliced
½ large onion, peeled and chopped
1 medium leek, trimmed and chopped
1 large potato, peeled and sliced
¼ tsp medium curry powder
Good pinch saffron threads
200ml dry white wine
1 tbsp whisky (optional)
100ml double cream
1-2 tsp freshly squeezed lemon juice
1 tbsp butter FOR THE POACHED EGGS
12 fresh quail’s eggs
200ml white wine vinegar
Handful fresh watercress leaves
Mustard oil or olive oil
METHOD
Place the fish in a large saucepan with the milk, stock, garlic, baby leaf and a sprig of thyme. Bring to a gentle simmer then remove from the heat, cover the pan with a lid and set aside for about 25 minutes to allow the flavours to infuse.
Heat the oil in a large pan and add the carrot, celery and onion with a few sprigs of thyme. Cover with a lid and fry gently for 5-6 minutes until softened. Add the leek and fry for 2-3 minutes then stir in the potato and cook for 3-4 minutes more, stirring occasionally.
Sprinkle over the curry powder and saffron and cook with the vegetables for 1-2 minutes, stirring regularly. Next, pour over the wine and whisky. Bring to the boil and cook until the liquid is reduced by half.
Lift a couple of large pieces of haddock out of the saucepan with a slotted spoon and put on a plate. Cover with cling film and set aside. Spoon the remaining haddock into the pan with the vegetables. Pour the infused milk into the same pan. Bring to a gentle simmer and cook for 15 minutes until all the vegetables are very soft.
Meanwhile, to prepare the poached eggs, break the eggs into a medium bowl and pour over the vinegar. Leave to one side for about 20 minutes until the whites are almost opaque then bring a medium pan filled with about 5cm of cold water to the boil.
Remove the thyme sprigs and bay leaf from the soup. Stir in the double cream and remove from the hob. Blend with a stick blender until smooth then pass through a very fine sieve into a clean pan. Season with salt and pepper and add the butter and lemon juice to taste. Keep warm without boiling.
Tip the eggs and vinegar into the pan of boiling water and return to the boil. See tip 1 Cook for about 2 minutes until the eggs are set. Flake the reserved haddock into pieces and divide between four warmed soup plates. Ladle the soup on top. Remove the quail’s eggs from the water with a slotted spoon add three to each plate of soup. Scatter a few watercress leaves on top and drizzle with mustard oil or olive oil. Serve.
Recipe tips
For the best results, swirl the water for the poached quail’s eggs with spoon before you add them. If you can’t find quail’s eggs, use chicken’s eggs instead and poach for about 4 minutes.
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