Smoked Haddock Creams: A Tribute To Keith Floyd

This entry is filed under Fish Recipes, Starter Recipes.


Smooth, Satisfying & Simple

Scroll down for this week’s recipe if you prefer, but first I’d like to mention Tetbury’s best kept secret…

Last week saw the return of The Tetbury Food & Drink Festival, now in its 3rd year. If you’re not local to the area mark your diary now for next year’s festival and make a weekend of it.

Historic Tetbury, a picturesque market town, home to Prince Charles and his Highgrove shop, has a wide selection of hotels on offer. At the top end, both within a 3 mile radius, are Whatley Manor, an impeccable Relais & Chateaux 2 michelin star hotel and its close rival, the hugely popular 5 star Calcot Manor.

In the town itself, within walking distance of the action are the Close Hotel, the Ormand Head, the Snooty Fox and the Priory Inn. See If hotels are beyond your reach opt for one of the many B&B’s.

Rob in action

Rob in action

The festival highlight was watching The Cotswold Chef, Rob Rees giving a highly entertaining food demo to an intimate audience of diners at the Close Hotel. This was followed by a three course dinner and wine talk by the irrepressible and effervescent Jackie Wheeler of Bona Wines. (£30 per head with wine) 

Jackie in full flow

Jackie in full flow

To be honest, it was a toss up whether to attend the banquet at local Highgrove House (a bit rich for my blood at £110 a ticket and not a royal in site!) or watch Rob in action, as both events were on the same evening.

Naturally my penchant for spying on the opposition won out. Maybe the Cotswold Chef and Cotswold Queen Of Posh Nosh can do a joint demo sometime! Our combined names have a certain regional charm n’est ce pas?

Michael, Me and Martin

Michael, Me and Martin

 Sunday featured an excellent double act from dynamic duo and Michelin starred chefs Michael Bedford, (formerly of the Trouble House and  now running the successful Chefs Table) and Martin Bruge Head, chef at prestigious Whatley Manor

Attendees witnessed a masterclass in desserts; perfect pistachio soufflés from Michael and faultless chocolate fondant towers from Martin. Visually impressive with lots of useful tips and cheffy techniques thrown in made this the favorite demo of the week.

And lastly, I’d like to mention another inspiring chef and hero of mine, the unique and legendry Keith Floyd who died 15th September of a heart attack. 

I’m dedicating this week’s recipe as a tribute to Keith whose wine fuelled flamboyance made him an instant hit with the nation and shot him to fame with a series of TV Shows beginning with Floyd on Fish.

Keith was a national treasure, a one off, who had an on-screen energy and enthusiasm for food not seen before of since and who will be sadly missed by his legion of ‘gastronaut’ fans. I raise a glass to Keith – a full bodied red wine naturally!

Smoked Fish Creams
(A tribute to the late Keith Floyd) 

Rich, comforting and perfect for autumn

Rich, comforting and perfect for autumn

Serve on it’s own as a first course for four, or two for a main, in which case heap onto a base of chopped spinach (florentine) or a bed of rice (kedgeree). Either way it’s delicious.

Serving Size: 4 starters or 2 mains
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Effort Level: Easy
Shelf Life: 3 days in fridge. 3 months in freezer

400g undyed smoked haddock fillets
300ml double cream
2 egg yolks
50g mature cheddar
cayenne pepper
ciabatta or puff pastry (optional)

Heavy based medium saucepan
Chopping board & sharp knife
Baking tray and 4 ramekins or gratin dishes
Cheese grater
Wooden spoon

Here’s What You Do:
Pre-heat the oven to 130C/250F/Gas ½

Start by skinning the fillets. Make a cut in the tail end to loosen the flesh, hold the fillet in place with one hand then grasp the skin with the other, carefully pulling back the skin and seperating it from the fish.

Feel over each fillet and pull out any bones, then cut into bite size chunks.

Pour 300ml double cream into the saucepan and place over a medium heat.

Grate 50g cheese and stir into the cream along with a good pinch of cayenne pepper. When the cheese has melted, mix in the 2 egg yolks followed by the chunks of fish. Taste and season with salt if needed, then turn off the heat and pour the mixture into 4 ramekins or gratin dishes.

Place the dishes on a baking and slide them onto the medium oven shelf and cook for 10 minutes or until just set.

Serve with hot toasted ciabatta, or puff pastry crescents.

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5 Responses to “Smoked Haddock Creams: A Tribute To Keith Floyd”

  1. Uma says:

    Not sure why this would be. I can only think you added the liquid the fish cooked in as it’s a solid dish that sets naturally and automatically. i hope you try it again.

  2. Cindy says:

    Made this for supper, it was sooooo delicious!!! Will surley make it again, its very simple as well!

  3. Dave says:

    Tried for the first time and it was good. However I cooked it for about 16 mins and not 10 as recommended but it still didn’t ‘set’. Not quite sure how firm it should be as it was still very liquid

    Any advice appreciated

  4. amber says:

    mmmmm love haddock!! I have to say the creaminess and smokiness is undeniably good. Try this it is super satisfying, it went down a storm at home.

  5. Mel says:

    Looks lovely and easy, will have to give that a go! x

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