A delicate, light soup finished with an egg and cream thickening. It is likely that this soup with its French influence was introduced by medieval French monks who settled in large numbers in this part of Scotland.

This sounds awful, but do try it – I prepared this dish for a “Michelin” acclaimed hotelier who once visited from the Isle of Wight who was renowned for his “fish dishes” and when he asked was this good I said “there was none better” – after eating he agreed! Being a “frugal” Scot who lived close to a fishing community nothing is wasted after “the catch”!!! I really enjoy living so close to Whitby where I can have my fish filleted by “the Whitby Catch” and ask for the bones. Fish heads are “meaty” and give a good flavour to stock.

You will need:

From Our Shop

6 fresh Haddock heads (please call the shop for these)

Other Ingredients

2 pints of water
Small piece of chopped carrot, turnip, celery and some parsley stalks
2 oz Butter
2 oz Flour
Half a pint of milk
1 egg yolk
3 tbps double cream

Method:

1. Rinse the fish heads and place into a pan with cold water, bring to the boil, skim as you go adding a little more cold water to help make a “clear stock”. Simmer for around 10/15 minutes until the veggies are soft and then strain the liquid.

2. Melt the butter into a largish pan and add the flour to make a roux before gradually adding the fish stock and milk. Cook this for a few minutes to thicken, add seasoning.

3. You can prepare this dish to this stage in advance but when you want to serve it reheat the liquid and once hot immediately add the egg yolk and when thick add the cream but do not boil otherwise you will spoil the texture. Serve immediately garnished with some chopped parsley and either the most fabulous brown bread you can find or oatcakes.