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.
