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7g Cumin Seeds (roasted)
200g Smoked Haddock
1. Firstly, poached the haddock in the milk for 5-6 mins until cooked through. Remove the haddock and leave until serving.
2. Roast off the cumin seeds for 2 mins and add to milk, bring back to the boil and simmer for 5 mins to infuse. Peel and finely slice the parsnip and sweat them off in a saucepan with the butter.
3. When completely soft, add the milk and cream bring to the boil and blend until smooth.
4. Serve with flaked haddock mixed through.