By Ivano de Serio, The Old Bakery Restaurant , Lincoln
Ingredients for 20:
1 whole smoked haddock fillet boned, the cooking cream from the previous recipe, 2 tablespoon of white truffle oil, 1 teaspoon of smoked paprika, 3 tablespoon of potato flour, salt and ground white pepper to taste.
Bring the cream to boil again and poach the haddock, when cooked reserve the haddock and discard the skin.
Add the paprika and seasoning to the cream and thicken with the potato flour melted in cold water, add the truffle oil and serve with the cooked haddock on the top.