Cullen Skink recipe
Catherine Brown, in her book Scottish Cookery, says that the recipe's name refers to the village of Cullen in northern Scotland, though it was a "common dish throughout the area".
Ingredients
- 650 g floury potatoes
- 1 onion, finely chopped
- 1 l water
- 1 large smoked haddock fillet
- 25 g butter
- 100 ml milk
- 22.9 oz floury potatoes
- 1 onion, finely chopped
- 1.8 pints water
- 1 large smoked haddock fillet
- 0.9 oz butter
- 3.5 fl oz milk
- 22.9 oz floury potatoes
- 1 onion, finely chopped
- 4.2 cups water
- 1 large smoked haddock fillet
- 0.9 oz butter
- 0.4 cup milk
Details
- Cuisine: Scottish
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Wash the potatoes and put into a pot with the onion and water.
- Bring to a simmer and cook until the potatoes are almost ready. Place the haddock on top and cook for about 5 minutes until it is cooked through. Remove from the heat and leave to cool.
- To finish the broth, remove the fish. Take off the skin and remove the bones. Reserve the flakes of cooked fish.
- Remove the potatoes. Skin and cut roughly into bite-sized chunks. Return to the broth with the flaked fish. Reheat and add butter.
- Adjust the consistency with the milk and stir. Season with salt and black pepper (and/or cayenne) and serve with bread and butter.
Scottish Cookery by Catherine Brown is published by Birlinn, priced £12.99. it is available now from all good bookshops and online.
Lead image by: Anna Shilonosova/Shutterstock
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