Smoked Haddock and Tobermory Terror Consommé

To serve:
40g enoki or buna shimeji mushrooms
A sprig of tarragon
Julienne of carrot, blanched

METHOD
1 Dry fry the spices in a medium-hot pan for two minutes, being careful to shake them, or they will burn. 
2 Place the butter in a large pot on
a medium low heat and add the carrots, celery, onions, shallots and fennel. Stir whilst gently cooking for 10 minutes, without colouring the vegetables. 
3 Add the spices, beer, water and dark soy sauce and continue to simmer for 35 minutes. 
4 Skin and de-bone four of the smoked haddock and save the best of the fillets for later. Add all the skin, bones and trimmings, plus one whole haddock fillet, to the vegetable mix in the pot. Simmer for 20 more minutes. 
5 Strain the mixture and allow to cool. Once cool, refrigerate for an hour.
This will allow you to remove the solidified butter from off the top of the stock.
6 Once all of the solid butter has been removed or strained off, place the stock in a large clean pot. Beat the three egg whites to the soft peak stage and add them to the pot of stock. Place the pot on high heat while whisking the egg whites constantly. Bring to the boil. 
7 Turn down and simmer for 10 minutes. The liquid should now be clear and the egg white raft will have absorbed all the impurities. 
8 Strain the soup through a muslin cloth and discard the whites. Season with sea salt to taste. 
9 Bring a small pot of water to the boil and poach the four smoked haddock fillets in the water for two minutes, then drain.
10 Divide the clear consommé between four serving bowls, placing a smoked haddock fillet in each bowl. Garnish with sautéed enoki mushrooms and the blanched carrot julienne and a twist of black pepper.