Port of Lancaster Smoked Haddock

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 19th May 2011

Port of Lancaster Smoked Haddock

Starter cooked by Danielle Heron during the Greater Manchester Heat of the 2011 North West Young Chef Competition.


  • 2 x 75g pave of smoked haddock
  • 100g Lytham shrimps
  • 25g chopped onions
  • 20g butter
  • ½ punet baby chard
  • 1 clove of crushed garlic
  • 100g risotto rice
  • 350ml fresh fish stock
  • Seasoning
  • 50ml double cream
  • 10g parmesan cheese
  • 5g curry powder
  • 100ml olive oil
  • 250ml skimmed milk
  • 2.5g hy foamer
  • 2.5g Xanthan gum
  • 10g ground mace


1. Prepare the smoked haddock
2. Poach the fish in the milk & rest (save the cooking liquor)
3. Make the risotto & put curry oil on to flavour
4. Make cloud with cooking liquor, Xanthan gum, mace & hy foamer
5. Finish risotto with cream, butter & parmesan
6. Plate up two starter dishes

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you