Chef - Graeme Pallister
Ark of Taste Product - The Manx Kipper
Producer - Devereau's
''Smoked products can be hit or miss at times and quite often completely unnecessary, but I found the Manx kipper to be a great exception. The kipper has always been a favourite of mine – and usually for breakfast - but I have the confidence to serve this as a wonderful autumnal soup. The Manx kipper has an exceptionally light smokey flavour and a wonderfully moist texture as you can see from the picture. The creamy yet slightly acidic soup complements the smoky kipper and the roasted whole curry spices bring it all together.'' Graeme Pallister
Method:
– Sweat the celeriac in the butter with a pinch of salt, over a gentle heat.
– Add the apple and cover the pan with a lid. Steam until the apple and celeriac have softened slightly, stirring occasionally.
– Add the milk and double cream. Turn up the heat and bring the mixture to the boil.
– Turn the heat down to a gentle simmer, until the apple and celeriac are cooked through.
– Season to taste, before puréeing and passing through a fine strainer.
– Season again using half of the lemon juice.
– Place the kippers (still in the packaging) in a pan of lightly simmering water for 6 minutes.
– Meanwhile toast the curry spices in a dry pan until aromatic and mix with the whipped double cream and remaining lemon juice. Season to taste.
– Gently pick several flakes from the warm kipper and serve as shown.
Serves 4
1 large celeriac peeled and finely diced
2 red apples peeled, cored and diced
50g butter
200ml milk
100ml double cream
Salt and pepper
1 pack of Manx kipper
Juice of half lemon
Teaspoon of mixed curry whole spices toasted
100ml whipped double cream
