FOOD & ENTERTAINMENT
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Leek, celeriac and smoked haddock soup
Ian Senior of Keelings Fish Bar, Racecommon Road Barnsley cooks a hearty gluten-free haddock soup to warm up from the winter chill
Serves 6 Ingredients:
• 450g naturally smoked haddock • 1 litre whole milk
• 2 bay leaves, crushed slightly on the spine
• A bunch of parsley, leaves chopped, stalks kept for later
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Easter Bank Holiday Meat loaf
• 1 tbsp unsalted butter • 2 large leeks, finely sliced
• 300g potatoes, peeled and cut into roughly 5mm dice
• 300g celeriac, peeled and cut into roughly 5mm dice
• 1 tbsp finely chopped chives
• Sea salt and freshly ground black pepper
Method:
For the fish 1. Poach the smoked fish in a pan in the milk with bay leaves and parsley stalks. Place over a low heat, switching off the heat as soon as the milk comes to the simmer - don’t let it boil.
2. Cover the pan, the fish will continue to cook in the hot milk. After about 5 minutes it should be cooked through.
3. Drain in a sieve placed over a bowl. Reserve the milk, discard the bay leaves and parsley stalks and keep the haddock separate for later.
For the soup
1. Melt the butter in a large, heavy-based pan. Add the leeks, cover and sweat for about 5 minutes.
2. Stir in the potatoes and celeriac and then add the warm, fishy milk. Bring to a simmer and cook gently for about 10 minutes until the vegetables are tender.
3. Flake the haddock into large pieces, removing the skin and any bones.
4. Stir the haddock into the soup and season to taste.
5. Ladle the chunky hearty soup into deep bowls and serve with the chopped parsley and chives.
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