Cullen Skink Recipe

Cover with about 300ml.

Cullen skink recipe. Cullen skink is a traditional Scottish soup that contains smoked haddock potatoes leek and milk or cream. Sauté until soft 3-4 minutes. Who knew some fish potatoes cream and a few other ingredients could stretch so far around the world.

For something similar check out this creamy smoked haddock soup with fresh herbs and. Cover with 1½ cups cold water and bring to a low boil over medium heat. 1 pound 450g finnan haddie Scottish smoked haddock or homemade cold-smoked fish see note 2 tablespoons 30g unsalted butter.

Melt the butter in a large pan and add the onion and leek then add the potato taking care not to let it stick to the base of the pan. Initially Cullen Skink referred to a type of broth made with the scrapings of beef from the front legs of cattle. Follow us on Twitter Facebook and.

Add the potatoes and cook in the butter for a minute then pour in the stock and bring to a simmer. Strain the cooking liquid and reserve. Place the fish into a pan large enough to hold it comfortably and cover with 200ml of the milk.

Then add the vegetables and stir well to coat with the oil. For the fish stock put the oil into a heavy saucepan and heat. Melt the butter in a large pan then cook the onion and leek for 15-20 minutes or until really soft.

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. Our cullen skink recipe puts light and flaky fish front and centre. 4 cups 950ml whole milk.