Name: Smoked Haddock and Leek Broth with Poached Quail’s Eggs
Yield: Serves 4-6
Cuisine: British
Ingredients: salt and freshly ground white pepper; 200 g natural smoked haddock; 2 leeks, trimmed; 60 ml double cream; about 200 ml milk; 40 g butter; 12 quail’s eggs; ½ tsp fennel seeds; 1 tbsp plain flour; 1 litre hot fish stock; 1 tbsp chopped parsley; about 100 ml white wine vinegar

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

Smoked haddock and leeks make a really great tasting soup. This is quite similar to a Cullen skink except that I’ve added some poached quail’s eggs to it. I have a little trick of the trade here as you are probably wondering how the hell are you going to poach quail’s eggs. You saw use either Arbroath smokies (hot-smoked haddock) or natural smoked haddock.