Spanner Crab and Egg Yolk Rice
with Japanese land seaweed and aonori salt
900g undyed smoked haddock fillets*
2½ cups milk
Generous knob of butter
2 large baking potatoes, peeled and diced
1 leek, thinly sliced - OR - handful of finely chopped spring onions
2 tbsp fresh parsley, chopped
*If you can't find smoked haddock, substitute with another hot smoked fish, such as trout.
Combine haddock, milk and butter in a pot over medium heat. Simmer for about 15 min or until the fish flakes easily. Remove fish with a slotted spoon and set aside.
Add potatoes to milk and simmer until tender (about 10 min), careful not to burn the milk.
Flake fish back into the soup and toss in the leek or spring onions. Heat through gently until leeks or spring onions are slightly cooked; do not boil.
Serve and season with white pepper and (if desired) salt and fresh parsley.