Ingredients
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400 g Smoked haddock filets
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1 pcs middle sized Red onion chopped
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4 pcs middle sized Potatoes
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500 ml Milk
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20 g Butter
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a few stems Parsley chopped
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1 teaspoon Salt
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a pinch Black pepper
Directions
Cullen Skink is a traditional Scottish dish originating from the city of Cullen on the north-east coast of Scotland.
This dish is very widespread in the daily diet, especially across the northeast of Scotland. It can also be found frequently in restaurant menus, but also in historical and modern cookbooks.
Basically, this is a creamy soup made from 3 basic ingredients – smoked haddock, onions and potatoes. Since it is a widespread dish there is a whole range of different variations and ingredients used. Very often instead of the onion, the leek is used and instead of milk single cream is used. Sometimes mashed potatoes is added in order to make it creamy.
Let’s just mention how the basic ingredient the original version of this soup is Finnan Haddie or Finnan haddock – cold smoked haddock. No worries, any other kind of smoked haddock will give an excellent result.
Cullen Skink is served mainly with bread, as an appetizer before dinner.
You will not believe it, but there is also the Cullen Skink World Championships, which has been held each year, since 2012.
Steps
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1
Done
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Heat the butter (you can use oil but butter gives smoother effect) in a pot, add onion and fry 7-8 minutes until it gets transparent. |
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2
Done
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In the same pot add water and potatoes and cook for 15 minutes, until potatoes are soft. |
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3
Done
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In another pot, cook smoked haddock with milk and spices/parsley. Cook just for a few minutes – haddock doesn’t need much time cooking. |
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4
Done
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Remove the fish and set aside to cool down. Flake fish into larger pieces, and remove all bones and skin. |
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5
Done
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Add the milk, in which the fish is cooked, in the pot with potato and onion. Cook for a few more minutes until you get a creamy sauce. Towards the end add fish you have flaked before. |
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6
Done
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Season with salt and black pepper to taste, but be careful with salt as smoked haddock is quite salty. |
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7
Done
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Serve while is hot with crusty bread. |
