Preparation time: 40 minutes
450g (1lb) smoked haddock, undyed
500ml (18floz) milk
12 quail eggs
2 large white potatoes
4 shallots, diced
100ml (31/2floz) white wine
500ml (18floz) chicken stock
100ml (31/2floz) double cream
1 tsp of mustard powder
1 handful of parsley leaves
1 handful of chopped chives
1 knob of butter
1. Add the milk and haddock skin side down to a saucepan and gently heat on a medium flame to a gentle simmer. Continue to poach for 8-10 minutes, or until the flesh of the fish turns opaque. Carefully remove the haddock and set aside to keep warm and reserve the milk.
2. Peel and dice the potatoes. Heat a knob of butter in a frying pan and sauté the potato cubes. Then follow this by adding the shallots and continue to cook until both the potato and shallots are soft.
3. Once soft, add the white wine and boil off the alcohol, then add the chicken stock, double cream and reserved milk. Increase the heat and bring to the boil then simmer for 10 minutes. Season the soup with salt, pepper and mustard powder to taste.
4. Meanwhile, heat a separate pan of water to the boil and carefully lower the quail’s eggs. Cook for 3 minutes, then remove and add to ice water. Once cooled, carefully remove the shells and slice each egg in half lengthways.
5. Using a blender, blitz the soup and then pass through a sieve.
6. Remove the skin from the fish and flake into large chunks. Season with lemon juice and salt to taste.
7. For each bowl add 4 slices of quail’s eggs and top with some, but not all, of the fish flakes followed by the soup. Garnish with the rest of the fish and quails eggs and a sprinkling of chopped chives and parsley leaves serve immediately.
Recipe courtesy of Great British Chefs. Visit www.greatbritishchefs.com/burns-night-recipes for more Burns Night recipes.