Luxury Orkney Crab & Smoked Haddock Chowder
Ingredients
- 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
Instructions
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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.
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Meanwhile melt butter in a large saucepan and sauté the leek, diced carrot and potatoes for 5-10 minutes until lightly browned and tender.
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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.
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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.
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Stir in the flaked haddock and heat through.
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Season to taste and serve garnished with snipped chives.
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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