Smoked Haddock And Tobermory Terror ConsommE by Carla Lamont of the Ninth Wave Restaurant

THIS elegant soup is uniquely flavoured with an Isle of Mull Beer. 
It takes a while to make, but the divinely-tasting clear broth you end 
up with is well worth it.


Ingredients: Serves 4 
1 tsp butter

380g/14oz carrots, sliced 
180g/61⁄2oz celery, chopped 
140g/5oz white onion, chopped 
100g/31⁄2oz fennel bulb, chopped 
30g/1oz shallots, sliced

1 tbsp coriander seeds

1 tsp cardamom

1 tsp turmeric

1 tsp cumin seeds

1⁄2 tsp fennel seeds

550ml/20fl oz Tobermory Terror Beer (or Guinness) 
350ml/11fl oz water

1 tbsp dark soy sauce

5 fillets Mull smoked haddock

3 egg whites

40g/1½ oz enoki or buna shimeji mushrooms

sprig tarragon

blanched julienne of carrot to garnish

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Method
1 Dry fry the spices in a medium-hot pan for two minutes. 
2 Place the butter in a large pot on medium low and add the carrots, celery, onions, shallots and fennel. Stir for 10 minutes. 
3 Add the spices, beer, water and dark soy sauce and continue to simmer for 35 minutes. 
4 Skin and debone four of the smoked haddock and save the best of the fillets for later. Add all the skin, bones and trimmings, plus one whole haddock fillet, to the vegetable mix in the pot. Simmer for 20 more minutes. 
5 Strain the mixture and allow to cool. Refrigerate for an hour when cool. This will allow you to remove the solidified butter from off the top 
of the stock once it has chilled sufficiently. 
6 When all the solid butter has been removed or strained off, place the stock in a large clean pot. Beat the three egg whites to the soft peak stage and add them to the pot of stock. Place the pot on high heat while whisking the egg whites constantly. Bring 
to the boil. 
7 Turn down and simmer for 
10 minutes. The liquid should now be clear and the egg white raft will have absorbed all the impurities. 
8 Strain the soup through a muslin cloth and discard the whites. Season with sea salt to taste. 
9 Bring a small pot of water to the boil and poach the four fillets in the water for two minutes. Drain. 
10 Divide the clear consomme, placing a smoked haddock fillet in each bowl. Garnish with sauteed enoki mushrooms and thin strips of blanched carrots and a twist of 
black pepper. 

In association with Taste Communications.

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