Ingredients
- 250g naturally smoked haddock, skinless, diced into chunks
- 2 rooster potatoes
- 500ml milk
- ½ chicken stock cube
- 1 small onion, finely diced
- 1 clove garlic, sliced
- 35g butter
- 100ml white wine
- 35g flour
- Sea salt
- Zest and juice of half a lemon
- 2tbs clear malt vinegar
- 2 eggs
- 2tsp wholegrain mustard
- Fresh parsley, chopped, for garnish
- Begin by poaching the fish and potatoes. Place a saucepan on a low heat and add the milk and stock cube.
- Peel and chop the potatoes into small chunks. Place the potato and haddock into the milk and gently simmer for 15 minutes until the potato is just soft and cooked through. Carefully remove the potato and haddock from the liquid and reserve for later. Keep the liquid warm while making the soup base.
- Place a saucepan on a medium heat and add the butter. Add the onions and garlic and sweat for two minutes until softened, then add the white wine. Allow to simmer until the liquid has reduced by half. Now add the flour and cook for a further minute before increasing the heat and adding the warm poaching milk. Bring this to the boil, whisking all the time, until it forms a soup consistency. Return the haddock and potatoes to the soup before seasoning with salt, lemon juice and lemon zest, then remove from the heat.
- To poach the eggs, pour freshly boiled water from the kettle into a medium-sized to large pot, place on the heat, and bring to the boil. Add the clear malt vinegar and reduce the heat sightly to keep the water simmering. Carefully crack the eggs into the water and cook for two minutes for soft poached eggs. Remove the eggs from the water with a slotted spoon and place on some kitchen paper to strain off excess water.
- To serve, ladle into soup bowls, and drizzle on some wholegrain mustard. Garnish with chopped parsley and finish with a poached egg on top.
