Cullen Skink

Cullen Skink

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Hot steaming soup - a real Scottish favourite

Serves

900g/2lb undyed smoked haddock, preferably Finnan

1 medium onion, finely sliced

900ml/1 1/2 pint milk and water, mixed

450g/1lb floury potatoes, peeled and cut into large chunks

225g/8oz leeks

300ml/ 1/2 pint single cream

1 large egg yolk

salt and freshly ground pepper

30ml/2tbsp chopped fresh parsley

50g/2oz butter

Place the haddock skin-side up in a shallow pan and cover with the onions, milk and water. Bring to just below boiling, turn down the heat and poach gently for about 10 minutes until cooked. Strain the liquid into a saucepan and set aside.

Flake the fish and set aside. Meanwhile, boil the potatoes in salted water for 10-15 minutes or until tender, drain and mash. Trim, wash and finely slice the leek. Whisk the potato into the reserved fish liquid, stir in the leeks, bring to the boil and simmer for 10-15 minutes until leeks are tender.

Whisk the cream and egg yolk together and stir into the soup. Reheat gently without boiling, until slightly thickened. Stir in the reserved flaked fish, taste and adjust the seasoning, and heat through.

Finally stir in the chopped parsley and serve piping hot dotted with knobs of butter that will melt and run over the surface of the soup.