This is a ‘meal in a bowl’ soup ideal for a warming lunch or supper. The delicious flavours of saffron, leek and cream marry perfectly with the subtle and delicate flavours of trout. Serve with warm soda bread. Serves 4 10 minutes to make 30 minutes to cook 4 trout fillets weighing about 600g (1½lb) 1 litre (1¾pints) milk 2 bay leaves good pinch saffron 8 black peppercorns 50g (2oz) butter 2 medium leek, washed, trimmed and sliced thinly 1 tbsp flour 250ml (9floz) dry white wine 4 medium potatoes cut into cubes salt and ground black pepper 3 bacon rashers, roughly chopped 300ml (½ pint) cream
1 Place the trout in a large heavy-based frying pan. Pour the milk over the fish with the bay leaves, saffron and peppercorns; bring to the boil, then immediately drain over a large bowl; reserve milk and fish, discard bay leaves and peppercorns. 2 Melt the butter in a cleaned pan; cook the leek, stirring, until soft. Add the flour, cook, stirring for 30 seconds. Gradually stir in the wine and bubble until it is reduced by half. Add the potato, reserved milk and season well, reduce the heat, simmer, uncovered, stirring occasionally, for about 20 minutes or until the potato is tender. 3 Cook the bacon in small frying pan, stirring, until browned and crisp, drain on kitchen paper. 4 Flake the fish into large pieces and discard the skin. Add the flakes to the chowder with the cream and stir gently until heated through. Check for seasoning then serve in bowls, sprinkled with bacon. Accompany with warm soda bread, if wished. Recipe from British Trout Association www.britishtrout.co.uk