Smoked haddock chowder from the Tor-na-Coille

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  • Tasty weekend treat from the Tor-na-Coille
  • Keep an eye out for our monthly recipe column
  • Chef Colin Lyall shares his kitchen tips

This month, Tor-na-Coille Hotel & Restaurant head chef Colin Lyall shares his recipe for a hearty dish which is perfect for warming up if you’re caught in an April shower.

Colin joined the team at Tor-na-Coille Hotel in September 2013 after previously working at a number of prestigious hotels. He was named as one of the Hotel Chef Medaille d’Or in 2014 at the Scottish Hotel Awards and the runner up title of Grampian Hotel/ Restaurant Chef of the Year 2014.

Ingredients

500g smoked haddock (roughly cut 400g, dice the remaining 100g)

1 leek

2 medium potatoes, diced 300ml double cream

300ml whole milk

Juice of 1 lemon

2 spring onions, chopped 40g parsley

1 onion

20g butter

Chopped chives to garnish Salt and pepper

Method

Peel and chop the onion and shred the leek, saving the green parts of the leek for later. Sauté the onion and the white parts of the leek in some butter until soft, then add the diced potatoes and 400g of the smoked haddock. Pour in enough milk to cover and cook on a low heat until the potatoes are tender, then add the cream and purée with a blender. Season to taste. To serve, add 100g of the diced smoked haddock and the reserved green of the leek.

Re-heat gently, add the chopped spring onion for colour then serve in a bowl, sprinkled with chopped chives and a little lemon juice.