East Neuk Chowder
This is a recipe that doesn’t require intricate preparation and can easily feed the entire family. What’s also great about this dish is it can be served as a starter before a main meal, or served as a main meal itself, the choice is up to you. It’s simple, local, honest, full of flavour and worthy of any plate. If you fancy adding a side dish, I would recommend serving it with either fresh croutons or cheddar toast.
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Serves 4
INGREDIENTS
100g East Neuk smoked haddock
15g North Street Dairy butter 100g Carnoustie Farm Shop Maris Piper potatoes
10g plain flour
100g leeks
100g white onion
100g celery
200ml full fat milk
2g parsley
METHOD
1 Firstly, the haddock needs prepared. Begin by dicing the tail of the haddock into small cubes, while keeping the spine of the fish for the liquor. The remaining top end of the haddock can be set aside. The potatoes, onions, leeks and celery must all be washed and diced too.
2 Using a saucepan, add the milk. Do not bring it to the boil, only to a simmer. Add the spine of the haddock and any remaining trimmings and leave to simmer.
3 Next to make the roux, melt the butter by placing it in a heavy saucepan over a low heat. Melt gently.
4 Add the flour to the saucepan and cook for 3-5 minutes without colouring. Cooking this for too long or at too high a heat can spoil the dish so be careful to keep at a low heat and stick to the recommended time.
5 Slowly add the milk to the saucepan, whisking it well as you go until you are left with the consistency of a thick sauce.
6 At this stage, it’s time to add the vegetables. Add the diced onions, potatoes and celery to the pan and cook until the vegetables are tender.
7 Fold in the diced leeks and haddock and allow to simmer for two minutes. Add the parsley to round off the dish before serving.
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