Thursday, 16 January 2014

Cullen Skink

We’ll be serving this delicious Scottish fish soup as part of our Burns’ Night menu on 25 January, but it’s a delicious warming soup at any time! Here's chef Tony Carr's recipe:

1 tablespoon butter
1 onion diced
2 medium potatoes peeled and chopped into 1cm cubes
300ml fish stock
250g smoked haddock, skinned
250ml whole milk
Salt and pepper
Chopped chives

Melt the butter and cook the onion for 4 - 5 minutes, don’t allow it to brown.
Add the fish stock and diced potatoes and simmer for about 10 minutes until soft.
Cook the haddock in the milk in a suitable pan until tender. Remove the fish from the milk, retaining the liquid.
Flake the fish, removing any bones.
Add the milk and flaked fish to the potato mixture
Bring back to the boil, season with salt and pepper.

Spoon into bowls and top with the chopped chives and serve!

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