1. Melt the butter in a large deep pan
2. Add the onions, potatoes and organic chawage to the pan
3. Sauté till the onions are soft and the potatoes are cooked
4. Add the cauliflower florets
5. Add the stock
6. Cook on a medium heat till everything is very soft, which should take about twenty minutes
7. Using a stick blender or soup blender smooth the contents of the soup in the pan
8. Set aside while you prepare the haddock topping:
9. Put the fish in a bowl and add the milk
10. Cook for approx. 5 minutes in the microwave or 15 in the oven at 200’c
11. You can tell when the fish is done as the fish is easily flaked when pushed with a fork, and not translucent

Vinaigrette instructions

• Mix the vinaigrette ingredients all together and reserve till last

To assemble:

1. Ladle the cauliflower soup into warmed bowls
2. Sit a piece of the haddock in the centre of each bowl
3. Drizzle a little of the vinaigrette over the smoked haddock
4. Serve immediately

If you have a dinner party, or just want to be a little more decadent with your soup try topping the smoked haddock with caviar or a cheaper alternative… Mmmmmmmmm!