PEAT SMOKED HADDOCK, TOASTED CRUMPET, STONOWAY BLACK PUDDING, CHIVE FISH CREAM
Serves 2
Ingredients
400g boneless peat smoked haddock2 toasting crumpets200ml double cream1 tablespoon chopped chives2 x 100g slices of Stornoway black pudding50ml white wine50ml fish stock
Method
• Pre-heat grill on high.• Butter the haddock fillets and place on a baking sheet along with the black pudding.• Cook under the grill for 6-7 minutes turning the black pudding once.• Put the fish stock and white wine in a saucepan and season with a little salt.• Place on a high heat and reduce until you have about 2 tablespoons of liquid left.• Add the cream, bring to the boil. Reduce until it coats the back of a spoon, remove from heat, check if seasoning is required & add the chives.• When the fish is cooked, remove from grill, and place the crumpets under for 2 minutes to toast.• Share the cream sauce between 2 serving bowls, and put a toasted crumpet in the middle, top with the haddock and black pudding and garnish with a few fresh chives.
