2 tbsp snipped chives, to garnish
1 onion, diced
1 potato, peeled and diced
pinch curry powder
250ml/9fl oz fish stock
2 tbsp vegetable oil
25g/1oz butter
100ml/3½fl oz double cream
400ml/14fl oz milk
6 soft-boiled quails’ eggs
6 queen or medium-sized scallops, shelled and corals removed
300g/10½oz undyed smoked haddock
50ml/2fl oz dry vermouth