1.Dry fry the spices in a medium-hot pan for two minutes, being careful to shake them lest they burn.
2.Place the butter in a large pot on a medium-low heat and add the carrots, celery, onions, shallots and fennel. Stir while gently cooking for 10 minutes without colouring the vegetables.
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 haddocks 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 minutes.
5.Strain the mixture and allow to cool. Refrigerate for an hour when cool. This will allow you to remove the solidified butter 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 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 consommé between the four serving bowls, placing a smoked haddock fillet in each bowl. Garnish with sautéed enoki mushrooms and thin strips of blanched carrots and a twist of black pepper.
• The Ninth Wave Restaurant has been shortlisted in the forthcoming Highlands & Islands Food & Drink Awards which take place on 23 October 2015.