Velouté de légumes au haddock fumé

A very tasty and creamy soup, vegetables being mixed with the milk in which smoked haddock have been poached. To serve as a starter, the soup then becomes very festive, or as a complete dish. A little bit of fish in the soup, do you like the idea?

The idea of soup is actually quite simple.
• Cook vegetables as you would do for a classic soup in water (but without salt though as haddock is salty enough) or steamed.
Here vegetables are carrots, onions and potatoes, but you can change the list of ingredients and do as you are used to. I tried with butternut squash, and a mix sweet potatoes and leeks, it works very well.
• Meanwhile, heat haddock by poaching it in milk and let infuse a few minutes to obtain a well perfumed milk. Choose of skimmed, semi-skimmed or whole milk; or a water-milk mix. I have not tested with soy milk yet but it should work. Will you tell me if you do?
• Then blend vegetables with the milk of the fish. Adjust the amount of liquid according to the desired texture, more or less liquid.
• Do not season until the very end after tasting.
• And serve laying on top of the soup pieces of haddock.

Quantities are given here for 4 people for a soup served as a starter. If you want to make it a main dish, increase the amount of vegetables and even more the amount of haddock.

Velouté de légumes au haddock

Velouté de légumes au haddock fumé

RECIPE
Preparation time: 15-20 min
Cooking time: 20 to 30 min according to the size of vegetable cubes
Quantity: 4 shares
Specific equipment: blender or hand mixer

INGREDIENTS
200 gr onions (preferably red onion)
500 gr carrots
300 gr potatoes
200 to 300 gr smoked haddock
500 ml of semi-skimmed milk
2 tablespoons (preferably olive oil)

MAIN STEPS
Cooked vegetables in water and heat fish in milk. Blend vegetables with the milk used for smoked haddock.

DIRECTIONS
Start by peeling and mincing onions. Heat olive oil in a pan and briefly fry onions (note that this can be optional, you can put the onion with the other vegetables directly with the water).
Meanwhile, Peel and chop carrots and potatoes. Add them to the onions and pour water. Bring to the boil and cook for about 20 minutes until vegetables are cooked (the time depends on the size of your pieces and the fire).
Meanwhile, place milk and haddock in a saucepan. Heat for about ten minutes. Then turn off the heat and leave the fish in the milk.
Take haddock out of the milk. Then drain the cooked vegetables (but keep the cooking water if needed when mixing the soup). Mix vegetables with the milk in which haddock have been heated. Adjust the amount of liquid needed according to the desired texture by adding remaining cooking water or more milk. Season if necessary
Dress by laying pieces of haddock on top of the soup as on the photos.

Velouté de légumes au haddock

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