Cullen Skink
Serves:
Serves 6 as a starter
Ingredients
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50g unsalted butter
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1 finely chopped onion
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Bay leaf
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Blade of mace (optional)
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600ml milk
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300ml water
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350g small, evenly sized new potatoes
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450g hot-smoked haddock fillets
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142ml carton double cream
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Chopped chives
Method
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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.
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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
Glossary
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Bay leaves
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Butter
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Chives
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Cream
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Crush
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Fillet
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Finely chop
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Fish
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Garnish
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Mace
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Melt
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Milk
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Onion
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Potatoes
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Pour
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Season
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Simmer
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Stir
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Thin
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This recipe was first published in Tue Mar 01 00:00:00 GMT 2005.
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