Haddock soup recipe

Recipes

Mark Poynton
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Mark Poynton creates a beautiful, Michelin-style dish using the simplest of ingredients: haddock, potatoes, an egg and milk.

1 fillet of un-dyed smoked haddock
500 ml semi skimmed milk
150 g potato (peeled and cut into 2cm dice), plus extra for decoration if desired
1 tsp grain mustard
1 sprinkling of cress
4 small eggs

1 fillet of un-dyed smoked haddock
17.6 fl oz semi skimmed milk
5.3 oz potato (peeled and cut into 2cm dice), plus extra for decoration if desired
1 tsp grain mustard
1 sprinkling of cress
4 small eggs

1 fillet of un-dyed smoked haddock
2.1 cups semi skimmed milk
5.3 oz potato (peeled and cut into 2cm dice), plus extra for decoration if desired
1 tsp grain mustard
1 sprinkling of cress
4 small eggs

Place the haddock in the cold milk, then bring to the boil and take off the heat. Remove the fish then add the diced potato and cook for a further minute.
Blend until smooth and season with a little salt to taste. If you want to include little potato cubes in your dish, as Mark does, cut the extra potato (enough to give about five cubes of potato per person) into 2 cm cubes and cook in salted boiling water for one minute. Drain.
Fry the eggs in a little oil until the white is cooked but the yolk is still runny.
Place each egg in a serving bowl, then flake the haddock around the egg and sprinkle with the cress and grain mustard. If you're using potato cubes, dot them around the plate too.
Bring the soup back to the boil and pour around the egg yolk then serve.

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