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Smoked haddock soup, poached quail eggs and watercress dressing
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
By Jun Tanaka
Published 2010
If quail eggs are too fiddly, just serve with a poached hen’s egg. The watercress adds a pleasant pepperiness to the dish.
Ingredients
1 100 ml 12
Method
- Make the Smoked Haddock Chowder. When cooked, pick out about a quarter of the smoked haddock, separate into flakes and keep to one side. Pour the rest of the chowder into a blender and whizz until smooth. Pour through a sieve, squeezing the bits with the back of a ladle to extract as much juice as possible. Pour back into saucepan and keep warm.
- Pour the white
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