First job: prepare the Gourdon fish stock
1.Fry off the haddock heads and bodies with no oil for 3-4 mins until they start to brown.
2.Add vegetables and the prepared bouquet garni and cook for 2-3 mins.
3.Add the cold water and peppercorns.
4.Bring the stock to the boil, skimming regularly, and simmer for 20 mins.
5.Once simmered, pass through chinois without pressing.
Second job: prepare the skink
1.Mix the fresh cream & semi skimmed milk in a pan and bring to a simmer. Add the bayleaf.
2.Add Gourdon’s finest pale smoked haddock and poach until it just flakes apart. Remove from the fresh cream & milk and set both aside.
3.Fry off the slice of Scottish smoked back bacon, celery, shallots and 25g of the butter until they soften, and then remove the slice of bacon (it’s the tasty fat you want)
4.Turn the heat up and add a good splash of Noilly Prat (another vermouth can be used.)
5.Once the alcohol has been burnt off, add the plain flour and mix well. Cook the flour out for a minute or so.
6.Add the rest of the butter and make a roux.
7.Add the mustard powder, mustard and Worcestershire Sauce and then add the stock and the reserved poaching milk and cream.
8.Add the diced Agria potato and leave to simmer until they soften.
9.Finally, at the end add in the smoked haddock, chopped herbs, Pernod, stir and enjoy.
