Smokies

Thu, 23 November 2017

Woodlock Brasserie Head Chef Jeff Norman was in the kitchen to whip up this delicious fish dish. 

SMOKIES

INGREDIENTS: 

1 piece of natural smoked haddock

1 Tomato Skinned and Chopped

½ Onion

Fish stock cube/ or ask fish monger for some white fish bones

100ml of Whipped Cream

Gruyere Cheese

White wine

 

PREPARATION:

Wash the fish bones and place in a pot with some onion carrot and white pepper, cover in water and slowly bring to the boil, turn heat down and simmer for 5 minutes only, skim the top of stock and strain.

 

METHOD:

Chop the haddock into rough cubes as well as the onion and tomato.  In a ramekin or soup bowl place the fish, sprinkle some chopped.