35
FOOD
Classic Scottish Cullen
Skink recipe from
Love British Food
by Liz Earle
Ingredients
• 3 tbsp butter
• 1 onion, finely chopped
• 1 leek, finely sliced
• Pinch of nutmeg
• 350g medium potatoes, peeled and cut into chunks
• 500ml milk
• 400g undyed smoked haddock, skin on
• 1 bay leaf
• Handful of fresh parsley, finely chopped, to serve
• Sea salt and black pepper
Method
1. In a pan, melt the butter and
saute the onion and leek over
a medium-low heat for up
to 10 minutes, until they've
softened but have not quite
coloured. Add in a pinch of
nutmeg and season with a
little salt and pepper,
2. Add in the potato chunks, stir
well and add 200ml of water.
Bring it up to a simmer and
cook the potatoes until tender
(approx 25 minutes).
3. Meanwhile, add the milk to
another pan, along with the
haddock and bay leaf. Slowly
bring the milk up to a simmer
(around 10 mins) and poach
the haddock until it become
opaque. Check it is cooked
and then remove from the
milk. Keep the milk and
remove the bay leaf.
4. Pour the milk into the pan
with the potatoes, and let it
cook gently, roughly mashing
some of the potatoes to
thicken it, but leaving some
whole. Remove the skin from
the haddock and flake it into
the soup just before serving.
Serve with chopped parsley
on top.
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