Leek and potato soup with smoked haddock and potato doughnuts

by Tom Booton
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Ingredients

Fish & Shellfish

  • 240g of smoked haddock, cut into 4 equal portions

Dairy

  • 100ml of whole milk
  • 50g of clarified butter, melted
  • 200g of butter
  • 300g of double cream
  • 100g of butter

Fruit & Vegetables

  • 2 large potatoes, peeled
  • 250g of white onion, sliced
  • 300g of potatoes, peeled and grated
  • 2 garlic cloves, finely grated into a paste
  • 400g of leek, sliced
  • lemon juice, to taste
  • 600g of mashed potatoes, cooked (approx. weight)

Store Cupboard

  • salt
  • 3g of fresh yeast
  • sea salt, to taste
  • 5g of sugar
  • 10g of salt
  • 215g of T55 flour
  • 2 eggs

Salad & Fresh Herbs

  • 3 sprigs of fresh thyme
  • 50g of parsley, or spinach, or a mixture of both
  • 4 parsley leaves

Spices & Dried Herbs

  • 4g of mild curry powder

Beverages

  • 100g of white wine
  • 650g of water
  • 237g of water

Oils & Vinegars

  • vegetable oil, for deep-frying
  • vegetable oil, for deep-frying