Smoked haddock and whisky velouté

Smoked haddock and whisky velouté

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
30 mins
Cooking time
60 mins
Photographer
Steve Brown

This is an absolutely brilliant winter soup, one of my all-time favourites. I strongly urge you to try it at least once, even if you’re not mad about whisky; it is really just a subtle background flavour.

Ingredients

Quantity Ingredient
500g smoked haddock
80g butter
1 onion, finely sliced
1/2 leek, finely sliced, white part only
2 garlic cloves, finely sliced
salt
pinch curry powder
pinch saffron
100ml scotch whisky
600ml Fish stock
600ml milk
400ml cream
pepper

Method

  1. Remove the skin and bones from the haddock and chop it roughly.
  2. Melt the butter in a heavy-based saucepan until it froths. Add the onion, leek and garlic and season well. Sweat over a low heat for a few minutes, then add the haddock, curry powder and saffron and sweat for a further 5 minutes.
  3. Add the whisky (reserving a few drops to finish at the end) and bring to the boil. Add the stock, milk and cream, bring to the boil and simmer gently for 30 minutes. Ladle into a blender in batches and whiz to a very smooth purée. Push the soup through a fine sieve, taste and adjust the seasoning to your liking. Serve immediately, or transfer to a container with a tight-fitting lid and refrigerate.
  4. This velouté will keep in a sealed container in the refrigerator for 2 days. Because of the high fat content it does not freeze well.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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