Luxury Orkney Crab & Smoked Haddock Chowder
- 2 whole smoked haddock fillets
- 500 ml milk
- 1 whole bayleaf
- 6 whole black peppercorns
- 25 g butter
- 1 whole leek peeled and finely chopped
- 1 whole carrot peeled and diced
- 200 g waxy potatoes, such as Charlotte peeled and diced
- 1 tbsp flour
- 100 g Luxury Orkney Crab Terrine
- Salt and black pepper
- 1 tbsp chives chopped, to garnish
Cut the haddock fillets in half and place in a pan with the milk, bayleaf and peppercorns. Bring to the boil and simmer for about 5 minutes until the haddock is just cooked, then remove pan from the heat and leave to cool slightly.
Meanwhile melt butter in a large saucepan and sauté the leek, diced carrot and potatoes for 5-10 minutes until lightly browned and tender.
Whilst the vegetables are cooking, remove the haddock from the milk, and flake into large chunks removing any bones. Reserve for later. Strain the milk through a sieve into a jug.
Sprinkle the flour over the vegetables, and whilst stirring, cook over medium heat for 1-2 minutes. Gradually add the strained milk and bring to the boil, stirring continuously. Add the Luxury Orkney Crab Terrine and mix well together.
Stir in the flaked haddock and heat through.
Season to taste and serve garnished with snipped chives.
Tip: Drain a small can of sweetcorn and add to the chowder.
Serve with warm crusty bread to mop up all of the delicious juices