Saturday 14 May 2011

Night in with smoked haddock and Hugh's chocolate mousse!

Obviously on a chocolate mode.....no kids last night so hubbie and I made the most of an evening alone with delicious meal that I threw together in half an hour! We were quite unpc and had a delicious bottle of red with our fish, but helped to enjoy our chocolate mousse!Smoked Haddock on Leek Colcannon Mash






Potatoes (you choose how hungry you are!)
Leeks (I used one per person - for 1 of our 5 a day!)

Butter (unpasteurised if poss*)

Cold pressed rapeseed oil

Milk/Rice Milk (or water, but use bay leaf & peppercorns too)

Slab of Naturally Smoked Haddock

* I get mine from Winchelsea Farm Kitchen


Peel potatoes & cut up small to cook quickly - boil until soft. If you are having some veg - we had broccoli, put the steamer over the about 5 minutes before potatoes are ready.


Cut up the leeks into thin rings & fry very gently in cold pressed rapeseed oil until really soft & sweet.


Cut up haddock into big slabs, (depending on how refined you are!!) I also remove the skin as I am not a fan & pop into frying pan mostly cover with milk - if it is really quality naturally smoked haddock - then no need for any other flavourings. (if using milk, add a bay leaf and some peppercorn) Simmer gently for 10 Min's until delicious! Keep milk drained off for the mash and also the soup below.


Now it should all be starting to be ready - once potatoes are soft, drain water, add a big slab of

butter, lots of Himalayan pink salt (or sea salt), pepper and mash, then add a big lug of the fish milk. Then mix in the soft, sweet leeks.


Have some warm plates on hand (if like me you always forget, get them under the hot water tap for a minute or so till they are warm), pile a big dollop of mash in the middle of the plate & lay gently a couple of slabs of haddock on top. Then finish off with your veg. This really looks delicious and even better tastes fab......very filling so do not over fill your plate....leave room for some chocolate hit!


Hugh's Chocolate Mousse





I am going through a Hugh fan currently & while writing this blog, Jamie and I are eating the left overs from yesterday and we defo think this is the best choc mousse ever!!

200g really good quality dark choc (Hugh uses 100g dark, 100g milk)

75g butter

Vanilla extract, 2 capfuls

4 eggs straight from our chicken run!

25g sugar (I used xylitol)


melt choc and butter in bain marie (bowl over saucepan of gently boiling water).


whisk egg yolks with sugar until goes pale and thick.

whisk egg whites until makes soft peaks.

Mix egg yolk mix into choc and butter mix and then gently fold into egg whites. Either put into a pretty bowl or put into individual bowls. Pop into the fridge, if you can wait!

Beware this recipe is beyond delicious!!

Leek and Potato soup using leftover smoked haddock milk!

2 leeks

bunch of spring onions (can use onion, just needed to use up my spring onions!)

Extra virgin Coconut oil or Cold pressed local Rapeseed Oil

6 small to medium potatoes

small handful of freshly picked thyme (I used our lemon thyme purely because it looked so

lovely!)
Bouillon stock - good quality
Water

Pink Himalayan Salt

Pepper
Milk from cook haddock


Cut up leeks into thin rings, thinly slice and put into saucepan with coconut oil, put a lid on and let is sweet on a gently heat, stirring regularly. Peel and cut potatoes into small pieces and add to the saucepan with the thyme - let it cook for anther 10 mins (if you have time if not just a couple of minutes).

Add enough water to cover the veg plus an inch or 2 (depending on how thick you want your soup!). Add a good sprinkling of bouillon powder over the whole saucepan. Let us gently simmer until the potatoes are very soft.


Whizz up the soup with a handheld whizzer or whatever you use. Then add the remainder of the milk from your haddock.

The result is a delicious traditional Leek and Potato soup with an incredible twist of smoked haddock - must have been good even the children loved it!!

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