Here's a recipe direct from Chef Gillivray:

who says: This is very similar to the American chowder without the clams,but the Scots came up with the reciepe first!!!!"

SMOKED HADDOCK CAPPUCCINO WITH AYRSHIRE LEEKS AND POTATOES

INGREDIENTS

10 PORTIONS

200G UNDYED SMOKED HADDOCK FILLET
125GR FINELY MINCED SHALLOT
125 GR FINELY DICED LEEK
75 GR UNSALTED BUTTER
250 GR CHOPPED CLEANED POTATOES 1 LITER MILK
1 LITER SINGLE CREAM.

METHOD

 TAKE A HEAVY BASED SAUCE PAN AND HEAT,A DD THE BUTTER, GENTY SWEAT WITHOUT COLOUR, ADD THE HADDOCK THEN THE POTATOES, AGAIN GENTLY SWEAT FOR A FEW MINUTES, ADD THE MILK AND CREAM,SIMMER FOR 20 MINUTES OR UNTIL THE POTATOES ARE SOFT, LIQUIDISE PUT BACK INTO PAN ADD DICED LEEKS BRING BACK THROUGH THE BOIL CHECK FOR SEASONING AND SERVE TOU COULD TOP WITH A LITTLE CRÈME FRAICHE AND SOME FINELY SNIPPED

Here's a recipe direct from Chef Joseph Queen:

Ingredients

Instructions

Chef Joseph Queen cooking at the Scottish Village in Grand Central Station

Celtic TV in New York

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