Chefs on Starchefs
richard corrigan

Butter-Poached Smoked Haddock, Langoustines, Haricots Blancs & Potato Cream
Chef Richard Corrigan of Lindsay House – London, UK
Adapted by StarChefs

Yield: 4 Servings


    Poaching liquor and haddock
  • 1 pint of chicken stock
  • 2 shallots
  • 2 cloves of garlic
  • 1 thyme sprig
  • 1 bay leaf
  • 4 tarragon sprigs
  • 1 pound haddock
  • ½ pound butter

    Potato cream
  • ½ cup double cream
  • 1 cup chicken stock ½ cup whole milk
  • 3 medium potatoes
  • 1 clove of garlic

  • Haricots blancs
  • 8 ounces haricots blancs
  • 1 pint chicken stock
  • 1 thyme sprig
  • 1 bay leaf
  • 1 clove of garlic
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • Bacon trimmings
  • ½ pound broad beans

  • 8 langoustine tails

  • Garnish
  • Fresh chervil

For poaching liquor and haddock:
In a large pot bring first 6 ingredients to a boil. Simmer for 10 minutes. Poach the haddock for 3 minutes in poaching liquor. Remove and keep warm. Dice butter into cubes. Remove poaching liquor from heat and add butter to pot cube by cube, whisking all the time. It is important to whisk in each piece before adding the next to emulsify the sauce well so that it does not separate. Keep warm.

Potato cream:
Chop the potatoes into small slices. Dice and put in a pot with the cream, milk and chicken stock. Add the remaining ingredients and simmer for 30 minutes. Puree potatoes in a blender or food processor and pass through a sieve. Season with salt and pepper. Keep warm.

Haricots blancs:
Soak beans in water for 24 hours. Drain and place beans in a pot. Cover with chicken stock, thyme and bay leaf. Add carrot, onion, and bacon to pot. Bring to boil and then reduce heat to simmer until the beans are gently cooked. Remove onion, carrot, herbs, garlic and bacon. Season beans with salt and pepper. Add broad beans and keep warm.

To serve:
Grill langoustines under a salamander for about 30 seconds. Spoon potato cream onto plate. Place beans, haddock and langoustines over potato cream. Froth poaching liquor in a foaming canister and spoon gently over dish. Garnish with chervil.