This dish is fundamentally nourishing, traditional and wholesome, from Brídín Carey, finalist of MasterChef Ireland 2011.


  • 1 fillet of undyed smoked haddock
  • 1 large head of cauliflower
  • 3 shallots
  • 1 clove of garlic
  • truffle oil
  • mixed affila cress
  • watercress
  • 25 g blanched hazelnuts
  • white pepper
  • salt
  • 10 g butter
  • 50 ml cream
  • 100 ml full fat milk
  • 1 small white onion


  • In a saucepan over medium heat, melt butter. Add shallots and salt and sauté for about 5 minutes.
  • Add garlic and cook until fragrant, about 1 minute.
  • Add cauliflower finely shredded, stir to combine, cover and cook 3 minutes.
  • Add vegetable stock, bring to a boil, reduce heat to maintain a steady simmer and cook until cauliflower is tender to the bite, about 10 minutes.
  • Purée soup with a hand-held blender and pass through sieve back into saucepan.
  • Stir in truffle oil and cream to reach right consistency. Season to taste.
  • Toast hazelnuts in oven and grind in food processor.
  • Heat milk in sauté pan with sliced white onion and add haddock fillet. Sauté over low heat for 5 minutes until opaque.
  • To serve: Reheat soup. Warm soup terrine under hot water. Place hazelnut on base with cress leaves. Place haddock on top. Place soup in warm jug.