Ingredients


470g of smoked haddock, undyed

500ml of milk

2 large white potatoes

4 shallots, diced

1 knob of butter

100ml of white wine

90ml of double cream

500ml of chicken stock

1 tsp mustard powder

12 quail eggs

1 lemon

salt

1 handful of parsley leaves

1 handful of chives, chopped

Skink


Method

Pour the milk into a pan and add the haddock. Place over a medium heat and bring to a gentle simmer. Cook for 8-10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside to keep warm - reserve the milk


470g of smoked haddock

500ml of milk


Sauté the potato cubes in a pan with a knob of butter. Add the shallots and cook until both the potato and shallots are soft


2 large white potatoes

4 shallots

1 knob of butter


Cover with the chicken stock, white wine, double cream and reserved milk, bring to the boil and allow to simmer for 10 minutes. Season the soup with salt, pepper and mustard powder to taste


100ml of white wine

500ml of chicken stock

90ml of double cream

1 tsp mustard powder


Meanwhile, in a separate pan, boil the quails eggs for 3 minutes, remove and cool in ice water. Once cooled, carefully remove the shells and slice each egg in half


12 quail eggs


Blitz the soup in a blender and then pass through a sieve


Remove the skin from the fish and flake into large chunks. Season with lemon juice and salt


1 lemon

salt


Place 4 slices of quails eggs at the bottom of each bowl and lay some, but not all, of the fish flakes on top. Pour the soup on top and finish with the rest of the fish and more slices of quails eggs. Sprinkle chopped chives and parsley leaves on top and serve immediately.