Heat the butter in a saucepan on a medium heat.
Thinly slice the leek and peel and crush the garlic.
Add the sliced leek and crushed garlic to the melted butter and cook until softened but not browned.
Add the fish stock and allow to simmer.
Chop the cauliflower into small florets. Steam for around 5 mins until tender.
Add the steamed cauliflower to the saucepan and continue to simmer.
Heat the almond milk and bay leaf on high until bubbling.
Add the fish and then turn off the heat. Allow the fish to poach in the warm milk for around 5 mins until cooked through.
Add half of the leek, garlic, stock, cauliflower mixture to a food processor/blender. Blend until fairly smooth.
Mash the remaining mixture roughly with a potato masher to break up any large chunks.
Return the blended mixture to the saucepan with the mashed ingredients.
Remove the fish from the poaching milk and flake into large chunks.
Remove the bay leaf and add the poaching milk to the rest of the ingredients.
Stir through the chunks of smoked haddock. Season well to taste with salt & pepper.
Serve warm topped with some herbs for garnish and (optional) stir some cream through.
