Cullen Skink Recipe

Melt the butter in a saucepan over medium heat.

Cullen skink recipe. Like many traditional Scottish dishes Cullen Skink is actually a really simple recipe. Finely chop the onion leek and potatoes skin on. More modern Scottish recipes from our leading chefs can be found on to the right.

Cover with 1½ cups cold water and bring to a low boil over medium heat. By this time Cullen Harbour completed in 1819 had become the thriving centre of herring fishing and the village also specialised in the production of smoked haddock. Strain the milk into a jug and set aside.

The fish should be cooked when it comes to the boil approximately 2-3 minutes. For something similar check out this creamy smoked haddock soup with fresh herbs and spinach it would make a really elegant starter. Its also dead-easy to make once you have the smoked fish in hand.

In a saucepan over medium heat combine the haddock and milk. Cover and sweat over. Add the potatoes and cook in the butter for a minute then pour in the stock and bring to a simmer.

But the method you use to bring together the main ingredients of potatoes onions and smoked haddock is what gives it a deliciously creamy and satisfying taste. Remove the smoked haddock from the milk and allow to cool while preparing the rest of the Cullen Skink ingredients. Felicity Cloake Although cullen skink relies upon a certain amount of milk or cream to give it richness when and how much to add varies wildly.

Smoked haddock in milk. For the fish stock put the oil into a heavy saucepan and heat. When the fish is done remove it with a slotted spoon and set aside in a bowl.