Recipe
for :
 This
recipe has been reproduced with the kind permission
of The North East of Scotland Fisheries Development
Partnership.
In
the Partnership's quest to promote haddock throughout
the United Kingdom, they contacted Grampian and celebrity
chefs for their assistance. This recipe was contributed
by Kareen Horne of the Swallow Waterside Inn in Peterhead
- Grampian Chef of the Year 2005.
.
. . like to find out more and see the list of recipes
then <click
here>
Ingredients
675g
natural smoked haddock
180g leek chopped
60g onion chopped
675g potato cooked and diced
800 ml milk
250 ml double cream
30g butter
2 dessert spoons chopped parsley
Salt and cracked pepper
5g plain flour
Method
- Trim
off and remove any bones, cut fish into small chunks.
- Chop
and wash leek and onion.
- Put
butter in a large pan and sweat onion and leek.
- Add
flour, cook for 1 minute.
- Slowly
add milk and cream, then add smoked haddock chunks
and cook on a gentle heat, DO NOT BOIL this will cause
it to split.
- Finish
off with parsley and salt & pepper to taste.
- Serve
with warm oatcakes or crusty bread.
Kareen
Horne
for
The North East of Scotland Fisheries Development Partnership
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