A velvety potato soup infused and garnished with naturally smoked haddock and topped with a quails egg.
Peel and dice the potatoes to to a rough 2cm dice and store them in cold water, peel and chop the shallots and finely slice the chives.
Place the milk in a large saucepan with the haddock and gently bring to a light simmer. Allow to cook gently for 8-10 min or until the fish has an opaque look. Remove the fish and keep the milk.
While the fish is poaching begin to cook the potatoes with the butter in another pan. After 3 or 4 min. add the shallots and cook until both become soft, then add white wine, chicken stock, reserved milk and double cream, bring to the boil and reduce to a simmer for 10 min. Season the soup with salt and dijon mustard to taste.
While the soup is simmering, blanch your quail eggs, in the shell for 3 min and then refresh in cold water. Once they are cooled, peel the shells off and cut in half.
Now transfer the soup to a blender and blitz until smooth. Pick the haddock from its skin into large chunks and place in the bottom of a soup bowl and pour the soup over the top. Place the 2 halves of quail egg on top and sprinkle with sliced chives.
«Do not boil the haddock in the milk as it may dry it out and become too flaky. Also be sure your potatoes are soft before adding the liquid to ensure a smooth creamy soup.»