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Cappuccino of Cullen Skink, Peat Smoked Haddock Recipe calmyourbeans

4 fillets of peat smoked haddock
3 banana shallots
75mls white wine
600mls double cream
400mls chicken stock
2 leeks
1 teaspoon madras curry powder
100g butter
3 cloves of garlic, truffle oil
chopped chervil/chives
petit pois, rosemary & thyme
6 poached quail eggs


In a pan gently soften chopped leek, banana shallots, thyme, garlic and rosemary. Once softened, add curry powder, and cook for 5 minutes. Add white wine and two-thirds of the peat-smoked haddock and reduce liquor by half. Add chicken stock and reduce by quarter, add double cream and cook for 10 minutes. When cooked, blitz with hand blender (or food processor) and pass through sieve. Warm soup, adjust flavour with butter, salt and pepper and truffle oil then blitz with hand blender to achieve cappuccino effect, pour round cutter and serve.

Source: www.chowhound.com