Perfect Cullen skink
A perfect winter warmer 🙂 creamy, very satisfying and delicious!
Perfect Cullen skink
By Published: February 5, 2014
- Makes: 6 Servings
- Prep: 15 mins
- Cook: 40 mins
- Ready In: 55 mins
A perfect winter warmer 🙂 creamy, very satisfying and delicious!
Ingredients
- 500 Grams Smoked Haddock Preferably undyed, skin on
- 1 Bay Leaf
- Knob Butter
- 1 Onion Peeled and chopped
- 1 Leek Washed and sliced
- 2 Medium Potatoes Unpeeled and chopped into chunks
- 500 Ml Whole Milk
- 1 Tbsp Chives Chopped
- 1 1/2 Tsp Bouillon
Instructions
- Put the fish into a shallow pan large enough to hold it comfortably, and cover with about 300ml cold water. Add the bay leaf, and bring gently to the boil. By the time it comes to the boil, the fish should cooked – if it's not, give it another minute or two. Remove the pan from the heat, take the fish out and set aside to cool.
- Melt the butter in a large pot on a medium-low heat, and add the onion and the leek. Cover and allow to sweat, without colouring, for about 10 minutes until softened. Season with black pepper.
- Now add the potato and stir well to coat with butter. Pour in the haddock cooking liquid, bay leaf and bouillon and bring to a simmer. Cook until the potato is tender. While the tatties cook remove the skin, and any bones from the haddock, and break into flakes.
- Add the fish to the pot once the potatoes are cooked, add the milk, bring to a simmer. Now blend, or mash, to your preferred consistency.
- Serve in bowls with a sprinkling of chives and some pepper. Gorgeous!
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