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500g smoked haddock fillet, skin on
250g potatoes
400g leek
175g carrot
150g sweetcorn kernels
50g butter
2 tbsp cornflour
300 ml single cream
ground black pepper to taste
chopped parsley to garnish
1. Simmer the fish in 1l of water until tender (about 10 minutes). Drain, reserving the cooking water; add more water to bring it back to 1l.
2. Flake the fish coarsely, discard the skin and any bones.
3. Peel and chop the potatoes into 1cm dice. Peel and grate the carrots coasely. Chop the leek into thin slices.
4. Saute the leek until soft and then stir in the cornflour.
5. Slowly add the cooking water, stirring, and bring to the boil.
6. Add the potatoes and carrots. Simmer until the vegetables are tender (about 10 minutes).
7. Add the cream, flaked fish and sweetcorn. Season with black pepper to taste. Heat until it's hot enough to serve. Do not boil.
8. Serve garnished with parsley.
Serves four.