Cullen Skink

6 Servings
100% would make this recipe for Cullen Skink again.

If you like fish, you`ll love this.

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Cullen Skink Ingredients

1 Smoked Haddock Fillets	1 oz butter
1/2 medium onions peeled and chopped	1 pinch Black pepper
1 medium potato	2 tbsp Double cream
1 Bay leaf	1 tsp Chives
1/4 pint milk

Instructions for Cullen Skink

Cover the haddock with cold water in a large pan.
Bring to the boil and simmer 4-5 mins. Remove the fish with a slotted spoon and flake into chunks then set aside.
Add the onions, bayleaf and potatoes to the pan with plenty of pepper.
Cover and cook over a moderate heat for about 12-15 minutes until the vegetables are tender.
Remove the pan from the heat and, using a potato masher, roughly mash the contents, keeping some of the texture.
Add the milk and the butter then bring to the boil and simmer for a couple of minutes.
Add the fish, reheat gently for 2-3 minutes, season to taste then serve piping hot in warmed soup bowls with a swirl of cream and some chives.

Main Ingredient: HaddockCuisine: Scottish

Ingredient Insight - look inside this recipe

Butter

Chives

Cream

Milk

Onion

Potato

Main Dish Haddock Microwave Poach Scottish Dinner

for flavor and categorization

This is a traditional soup recipe from the little fishing port of Cullen on the shores of the Moray Firth. Skink is from a Gaelic word meaning essence. [I posted this recipe.]