Smoked Haddock, Pea & Lime Soup/Chive Oil


Preparation info

  • Serves


    • Difficulty


Appears in

Hook Line Sinker: A seafood cookbook

Hook Line Sinker

By Galton Blackiston

Published 2017

  • About


For the Chive Oil

  • 100 g snipped chives
  • 250 ml of grapeseed oil
  • sea salt & black pepper


    To make the chive oil

    Blanch the chives for 15 seconds in boiling water, refresh under cold running water and then pat dry. Place the chives into a liquidiser, pour in the oil and blitz until you get a really vibrant green colour: the longer you blend it, the more the colour will be enhanced. Season with salt and freshly ground pepper, and pour into a container and set aside.

    To make the soup

    Melt the butter in a large saucepan; add the onions and garlic and sauté to soften, then set aside.

    Bring the stock to the boil, throw in 400 g peas and 50 g sweetcorn and simmer until just tender. Remove from the heat, add the mint leaves, and the onions and garlic and then blitz in a liquidiser. Pass through a sieve, set aside and cover with cling film until ready to use.

    When ready to serve, heat the oven to 140°C/275°F/gas mark 1. Place the smoked haddock onto a baking tray and into the oven to bake for about 10 minutes; the flesh should be just starting to come away.