How To Impress This Valentine’s
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It can be tough for guys to know how to go the extra mile on Valentine’s Day. When you’ve been together for a few years, it’s hard to know how to trump last year’s efforts. Here’s how to create the perfect night in and create that WOW factor, without burning a huge hole in your wallet.Starter: Smoked Haddock Soup from Chef Patron Mark Paynton from Michelin Starred, Alimentum
1 x fillet of un-dyed smoked haddock, 500ml semi-skimmed milk, 200ml fish stock, 1/2 an onion (finely diced), 1 clove garlic (crushed), 150g potato (peeled and cut into 2cm dice), Grain mustard, Cress, 4 small eggs.
Place the haddock in the cold milk – bring to the boil and take off the heat. Soften the onion and garlic over a medium heat in a little vegetable oil for about 5 minutes, then add the potato and cook for a further minute. Add the fish stock and bring to a rolling boil and simmer for 4 minutes.
Take the fish out of the milk and pour the milk into the boiling soup, boiling for 1 more minute, then blend until smooth and season with a little salt, black pepper and lemon juice to taste.
Fry the 4 eggs in a little butter until the white is cooked but the yolk is still runny. Place the cooked eggs in 4 serving bowls, then flake the haddock around the egg and sprinkle with the cress and grain mustard. Bring the soup back to the boil and pour around the egg yolk, then serve.