Cullen Skink from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Searley

Ingredients

• 50 g brown butter jus
• 2 bay leaves
• olive oil, for frying
• 1½ garlic cloves
• 2 sprigs of thyme
• 2 celery sticks
• ½ small fennel bulb
• 2 small onions
• 2 small leeks
• 25 g Dijon mustard
• 1 floury potato
• 100 ml white wine
• 400 g smoked haddock
• rind of ½ lemon
• ½ tsp black peppercorns
• 750 ml fish stock
• 750 ml milk
• 50 g apple sauce
• 1 small Granny Smith apple
• olive oil, for deep-frying
• 25 g dredge mix
• 1 shallot, very thinly sliced
• 100 g butter
• 50 ml double cream
• 50 g crème fraîche