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Cullen Skink
6 Servings
100% would make this recipe for Cullen Skink again.
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Cullen Skink Ingredients
1 Smoked Haddock
Fillet
s
1 oz
butter
1/2 medium
onion
s 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:
Haddock
Cuisine:
Scottish
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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.]
Chris109
on May 22 2005 6:22AM
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posted by Chris109
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