Smoked haddock velouté with creamy leeks, onions and potatoes
Trim the smoked haddock by removing the spiny middle section Pour the stock, milk and cream into a pan and...
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Cooking tools:
- Food processor
- Blender
- Saucepan
- Pot
- Stove
- Fine-mesh sieve
- Whisk
- Chef's knife
- Cutting board
Ingredients
- 350g Smoked wild caught Atlantic haddock fillets
- 200ml Chicken stock
- 200ml Whole milk
- 100ml Double cream
- 2 Lemon thyme sprigs
- 2 Onions (diced)
- ½ Celery stick
- 1 Leek
- 6 Jersey Royal potatoes
- 2 Garlic
- 25g Everyday Favourites unsalted butter
- 80ml Crème fraîche reduced fat
- Chives or parsley
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