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
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 SNIPPEDChef Gillivray cooking at the Scottish Village in Grand Central Station
Here's a recipe direct from Chef Joseph Queen:XXXXXXXXXXXX
Chef Joseph Queen cooking at the Scottish Village in Grand Central Station
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