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Cullen Skink
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Cullen Skink
Serves: Serves 6 as a starter
Ingredients
- 50g unsalted butter
- 1 finely chopped onion
- Bay leaf
- Blade of mace (optional)
- 600ml milk
- 300ml water
- 350g small, evenly sized new potatoes
- 450g hot-smoked haddock fillets
- 142ml carton double cream
- Chopped chives
Method
- Melt 50g unsalted butter in a large saucepan. Add 1 finely chopped onion and cook gently for about 7 minutes, until soft but not browned. Then add a bay leaf and a blade of mace (optional) and pour in 600ml milk and 300ml water. Drop in 350g small, evenly sized new potatoes, bring to the boil and simmer for 20-25 minutes, until cooked. Remove the bay leaf and mace.
- Using a wooden spoon, lightly crush the potatoes against the side of the pan, then cut 450g hot-smoked haddock fillets into large pieces and add to the soup. Stir in a 142ml carton double cream, bring back to boiling point, remove from the heat and season. Thin with more milk if necessary. Serve piping hot, garnished with chopped chives.
Comments
This recipe was first published in March 2005.
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