Remove the skin from the smoked
haddock. Either ask your fishmonger to
do this or, using a sharp filleting knife,
start at the thinnest end and carefully
wiggle your knife to separate the skin
and the flesh. Keep going, keeping your
knife close to the flesh, until the skin is
removed. Keep the skin.
In a large pan, sweat the onion in the
butter until soft but not coloured, then
add the potatoes and cook for a few mins
more. Put the haddock skin in the pan,
cover with the chicken stock and slowly
poach until the potato is soft.
In another pan, bring the milk and
cream to the simmer. Place the smoked
haddock in the pan and cook for 3-4 mins
until just cooked. Remove and keep
warm, reserving the milk and cream.
Remove the fish skin from the soup
and blend until smooth. Add the reserved
cream and milk to get a smooth creamy
finish and season with black pepper
and a little salt.
Fry the pancetta in a dry pan until
crisp. Keep warm. In soup bowls,
place some smoked haddock and
crisp pancetta, then pour on the
soup. Drizzle with the maple syrup
and sprinkle with chopped chives.