Smoked Haddock Chowder With Poached Quails Eggs Recipes

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

SMOKED HADDOCK CHOWDER WITH POACHED QUAILS' EGGS

Steps:

• Start by placing the haddock pieces in a large saucepan, pour in the milk and 18 fl oz (500ml) water, season with pepper (but no salt yet) and add the bay leaf. Now gently bring it up to simmering point and simmer very gently for 5 minutes before taking it off the heat and pouring it all into a bowl to steam for 15 minutes. Meanwhile, wipe the saucepan with kitchen paper and melt the butter, add the chopped onion and let it sweat very gently, without browning, for about 10 minutes. By that time the haddock will be ready, so remove it with a draining spoon (reserving the liquid) to a board, discard the bay leaf and peel off the skin. Next, stir the flour into the pan to soak up the juices, then gradually add the reserved fish-cooking liquid, stirring after each addition. When that's all in, add half the haddock, separated into flakes. Now pour the soup into a liquidiser or food processor and blend thoroughly. After that, pass it through a sieve back into the saucepan, pressing through any solid bits of haddock that are left to extract all the flavour. Discard what's left in the sieve then separate the remaining haddock into flakes and add these to the soup. Taste it now and season with salt, pepper and lemon juice and leave to one side to keep warm. Now poach the eggs: pour boiling water straight into a medium-sized frying pan and place over a heat gentle enough for there to be the merest trace of bubbles simmering on the base of the pan. Break the 8 quails' eggs (or 4 hens' eggs) into the water and let them cook for just 1 minute. Then remove the pan from the heat and let the quails' eggs stand in the water for 3 minutes, and the hens' eggs for 10, after which time the whites will be set and the yolks creamy. Use a draining spoon and a wad of kitchen paper underneath to remove the eggs, place 2 quails' eggs (or one hen's egg) in each warmed serving bowl, ladle the soup on top and serve sprinkled with the chopped parsley.

EASY SMOKED HADDOCK CHOWDER

Steps:

• Put the onion and potatoes into a large sauté pan. Pour over the vegetable stock and simmer for 6-8 mins until the potatoes are soft, but still have a slight bite. Add the chunks of smoked haddock. Tip in the creamed corn and add the milk - if you like a thinner chowder, add more.
• Gently simmer for 5-7 mins until the haddock is cooked (it should flake easily when pressed with a fork). Sprinkle over the parsley, if using, then ladle into bowls.

SMOKED HADDOCK SALAD WITH POACHED EGGS & CROûTONS

Steps:

• Whisk the mustard, vinegar, 3 tbsp oil with 1 tbsp of water and a pinch of salt to make a dressing.
• Heat the grill to high, scatter the bread on a baking tray and drizzle with the remaining oil. Put on the bottom of the grill and toast for 8-10 mins, tossing every couple of mins until well done.
• While the croutons are toasting, boil the beans for 3-5 mins until cooked but slightly crunchy. Scoop them out using a slotted spoon and toss them in a bowl with a little dressing. Lower the heat under the water, add the haddock and gently poach for 5 mins. Lift the fish onto a plate, add a splash of vinegar to the water, break in the eggs and poach them for 3 mins. Lift them onto a piece of kitchen towel to drain.
• Tip the leaves into a large bowl and flake over the haddock in large chunks. Add the croûtons and beans plus most of the dressing, then toss everything together. Pile onto 2 plates, top with the eggs, drizzle with the remaining dressing and eat while it's still warm.

SMOKED HADDOCK CHOWDER

Steps:

• Put the fish in a deep frying pan with the bay leaf and 600ml/1 pint boiling water. Cover and simmer for 2 minutes. Turn off the heat and leave to stand, covered, for a further 5 minutes. Drain, reserving the liquid, then flake the fish.
• Heat the oil and butter in a deep saucepan. Add the vegetables and garlic and fry over a high heat until starting to soften. Stir in the thyme and the reserved cooking liquid and bring to the boil. Reduce the heat and simmer for 10 minutes until the vegetables have softened.
• Pour half the soup into a bowl and mash with a potato masher or fork. Return to the pan with the milk and fish. Simmer for 3 minutes, taste and season if needed. Sprinkle with chopped parsley to serve.