Leek and Potato Soup with Potato Donuts Recipe - Great British Chefs

Ingredients

• 240g of smoked haddock, cut into 4 equal portions
• 100ml of whole milk
• 2 large potatoes, peeled
• 50g of clarified butter, melted
• salt
• 200g of butter
• 250g of white onion, sliced
• 300g of potatoes, peeled and grated
• 2 garlic cloves, finely grated into a paste
• 400g of leek, sliced
• 3 sprigs of thyme
• 4g of mild curry powder
• 3g of fresh yeast
• 100g of white wine
• 650g of water
• 300g of double cream
• 50g of parsley, or spinach, or a mixture of both
• sea salt, to taste
• lemon juice, to taste
• 4 parsley leaves
• vegetable oil, for deep-frying
• 237g of water
• 100g of butter
• 5g of sugar
• 10g of salt
• 215g of T55 flour
• 2 eggs
• 600g of mashed potatoes, cooked (approx. weight)