| Cullen Skink |
| ingredients: |
A
large smoked haddock (weighing
around 2 lb)
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment) |
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| method: |
Cover the smoked haddock with
water, in a shallow pan, skin
side down. Bring to the boil
and simmer for 4/5 minutes,
turning once. Take the haddock
from the pan and remove the
skin and bones. Break up the
fish into flakes, return to
the stock and add the chopped
onion, bay leaf, salt and pepper.
Simmer for another 15 minutes.
Strain, remove the bay leaf
but retain the stock and fish.
Add the milk to the fish stock
and bring back to the boil.
Add enough mashed potato to
create the consistency you prefer
(don't be afraid to make it
rich and thick!). Add the fish
and reheat. Check for seasoning.
Just before serving, add the
butter in small pieces so that
it runs through the soup.
Serve with chopped parsley on
top, accompanied by triangles
of toast.
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| The
name of this rich, tasty soup comes
from the fishing village of Cullen,
in Morayshire. "Skink" is
a soup made originally from a shin of
beef. But in this case, the main ingredient
is smoked haddock. |
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