SMOKED HADDOCK BISQUE
450g smoked haddock fillet, 450ml water, slice lemon, bouquet garni, 30g butter, 1 onion, 30g cornflour, 450ml milk, 140ml single cream, 1 egg yolk, lemon juice to taste, salt, pepper.
Serves: 6
Source: Katie Stewart
METHOD
Poach haddock in water with lemon & bouquet garni, 5/10 mins. Strain stock reserving for soup. Flake haddock removing skin & bones. Saute onion in butter till soft, add fish stock. Blend cornflour with milk, stir into soup, boil, simmer 2/3 mins, stirring. Add flaked fish. Mix cream & egg, temper, add to soup, season with lemon, salt, pepper. Scallops; Remove roe, cut into slices poach.