Serves 4
400g smoked haddock
120g potato
80g leek
80g shallots
4 quail egg
200ml cream
200ml milk
600ml fish stock
2g salt
2g black pepper
20g unsalted butter
40ml vegetable oil
8g sliced spring onion
20 ml lemon juice
Peel and dice the potato. Wash and finely slice the leek. Finely dice the shallot.
Sweat the potato, leek and shallot in the butter and oil in a medium size pot, till soft. Season with a little of the salt and pepper.
Add the 90g of the diced smoked haddock and sweat for 2-3 mins more. Add the milk, cream and fish stock and simmer for 15-20 mins.
Blend soup till smooth, add a squeeze of lemon juice and season to taste,
Poach the remaining 10g of smoked haddock in a little milk.
Boil the quail egg for 2mins 25sec then place in ice water till cool.
Peel the egg and cut the top off to reveal the soft yolk, place the flakes of poached haddock in the centre of a bowl.
Place egg on top of haddock. Pour hot soup around the haddock and egg and garnish with finely sliced spring onion.