Chef Tony Singh does what he does best with this dish: showcasing great Scottish produce. He gives the classic Scottish soup made with smoked haddock, onions and potatoes an extra-special flourish with parsley purée and a Scottish salmon fillet.
Tony Singh
Born and raised in Leith, Tony is a chef and restaurateur best known for making fresh, in-season Scottish produce the star of his dishes. He received an OBE in the 2017 New Year Honours list for his services to the food and drink industry.
1HR
Total time
Ingredients
Servings
4
450 ml
M&S Remarksable Value whole milk
150 ml
double cream
4 sprigs
cut thyme
2
bay leaves
450 g
M&S smoked haddock fillets
100 g
M&S Remarksable Value unsalted British butter
1
M&S Remarksable Value brown onion
1 tsp
garlic paste
2 sticks
M&S celery sticks
150 ml
dry white wine
eg Classics Pinot Grigio
6
M&S maris piper potatoes, peeled, diced
25 g
cut flat leaf parsley, chopped
plus extra to garnish
1 tbsp
vegetable oil
4
(100 g)
(100 g)
M&S skinless salmon fillets
Nutrition per serving
Calories
916kcal
Fat
48.7 g
Saturates
28.7 g
Sugars
9.9 g
Salt
1258.0 mg
