Cullen Skink
Cullen Skink
Inverawe
Rated 5.0 stars by 1 users
Category
Smoked Haddock
Cuisine
Scottish
Servings
4
Prep Time
20 minutes
Cook Time
35 minutes
Hot steaming soup - a real Scottish favourite
Ingredients
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900g un-dyed smoked haddock
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1 medium onion, finely sliced
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900ml or 1 1/2 pint milk and water, mixed
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450g floury potatoes, peeled and cut into large chunks
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225g leeks
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300ml / 1/2 pint single cream
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1 large egg yolk
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salt and freshly ground pepper
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2tbsp chopped fresh parsley
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50g butter
Directions
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.
Recipe Note
Server with crusty bread.