Soup Serves 4 1 medium fillet of smoked haddock
, skinned 1 pint of milk 2 leeks - washed and sliced 1 large onion - diced 3 medium carrots - sliced 4 rashers of dry cured bacon Knob of butter Poach the haddock in the milk for about 10 mins with a seasoning of ground pepper.
Arriving on your plate in just 20 minutes, David's latest recipe - smoked haddock
risotto with poached egg - hits the spot for taste and for the time it takes to make.
NEW ENGLAND SEAFOOD CHOWDER SERVES 6 | 1 potato peeled and diced | 300g undyed smoked haddock
fillets | 1 shallot, halved | 2 bay leaves | 6 rashers bacon, chopped | 1 onion, finely chopped | 900ml full-fat milk | 40g unsalted butter | 1 onion, chopped | 2 cloves garlic, finely chopped | 1/2tsp fresh thyme leaves, finely chopped | 200g sweetcorn kernels | 6 scallops, sliced | 24 cooked mussels | 250g white fish (haddock, cod, hake, pollack etc), diced | 200g raw king prawns | 1tbsp chopped fresh flat-leaf parsley | | Freshly ground black pepper METHOD Place the smoked haddock
in a pan with the bay leaf and shallot and cover with the milk.
Enjoy a glass of Sparkling Wine for two on arrival and a single Red Rose for your loved one then enjoy chef 's food of love which include starters such as antipasti or smoked haddock
and choose from locally sourced Welsh lamb rump, sirloin steak or baked plaice for your main course followed by a romantic selection of desserts.
READY IN 11/2 HOURS SERVES 4 For the topping 400g carrots, peeled and roughly chopped 300g swede, peeled and roughly chopped 1 large egg, beaten salt and freshly ground black pepper For the pie 450g quark 4 tbsp chopped fresh dill 2 tbsp chopped fresh flat-leaf parsley 200g skinless cod fillets, cooked and cut into large bite-sized pieces 200g skinless smoked haddock
fillets, cooked and flaked 3 hard-boiled eggs, peeled and quartered 200g cooked and peeled prawns juice of 1/2 lemon broccoli, to serve 1 Start by making the topping.
INGREDIENTS 1 small onion, peeled and chopped 250g natural smoked haddock
, skinned 50ml white wine 150g mashed potatoes (plain, no butter, no cream) 40g breadcrumbs 1tbsp chopped coriander Squeeze of lemon Salt and black pepper to season?
But the main courses of lamb (a trio of rack, fillet and shoulder), beef (perfectly rare fillet), pork (succulent loin, and an excellent shoulder with black pudding), and black bream served on a very good smoked haddock
risotto, all showed how it should be done.
My wife Collette's smoked haddock
looked even more anaemic on its hamster cot-sized bed of wafer-thin, sliced potatoes.
coley, pollock 100g salmon fillet 50g smoked haddock
25g peeled prawns 15g Flora Buttery 15g plain flour 150ml semi skimmed milk 25g Cheddar cheese, grated 20g Flora pro.
2 WHAT YOU WILL NEED FOR THE CHOWDER 4, 6oz portions of smoked haddock
Available in two Fish and Sauce variants including stunning Seahass with Beurre Blanc and Dill dressing, plus satisfying Salmon with Chilli, Lime and Ginger and one Foil Bake Bag offering of Smoked Haddock
with Davidstow Cheddar & Chive sauce.
Royal chef Mark Flanagan and his team also rustled up a pressed duck terrine with chutney, watercress and asparagus tart, honey-glazed chipolatas, smoked haddock
fishcake, poached asparagus spears and mini Yorkshire puds with roast beef.