Best Cullen Skink Recipes

CULLEN SKINK

Steps:

• Melt the butter in a saucepan over a medium heat, then add the onion and fry for 5-8 mins until translucent but not browned. Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins.
• Meanwhile, put the haddock in another pan and cover with the the milk. Cook gently for 5 mins, or until just tender. Remove the haddock from the milk with a slotted spoon (reserving the milk), transfer to a plate and leave to cool slightly. When cool enough to touch, flake into large pieces, removing any bones.
• Put the reserved milk and flaked haddock in the pan with the potato mixture and cook for another 5 mins. Season and sprinkle over the parsley to serve.

CULLEN SKINK

Steps:

• In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
• Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

CULLEN SKINK - SCOTTISH SMOKED HADDOCK AND POTATO SOUP

Steps:

• 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.

SCOTTISH CULLEN SKINK (SMOKED HADDOCK CHOWDER)

Steps:

• 1. Pour the milk into a large saucepan. Remove the leaves from the parsley and add the stalks to the milk. Finely chop the leaves and set aside. Add the bay leaf and the haddock to the milk.
• 2. Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes to allow the herbs to infuse their flavor into the milk.
• 3. Remove the haddock from the milk with a slotted spoon and set aside. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• 4. Heat the butter in another saucepan, add the onions and cook gently until translucent, about 5 minutes.
• 5. Add the milk to the onions, then add the mashed potatoes and stir until totally blended into the milk. It should be thick and creamy.
• 6. Flake the smoked haddock into meaty chunks, taking care to remove any bones. Add chunks to the soup.
• 7. Add the chopped parsley leaves to soup and bring to a gentle simmer, cooking for an additional 5 minutes. Do not over-stir. Add salt and pepper to taste.
• 8. NOTE: Sometimes Cullen Skink is served with a poached egg on top for a more filling soup.

CULLEN SKINK - (FINNAN HADDOCK AND POTATO SOUP)

Steps:

• Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
• Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
• Remove the fish, skin, bone and flake the flesh.
• Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
• Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
• Season the Cullen Skink to taste and serve with hearty bread.

LUXURY CULLEN SKINK

Steps:

• Cut one onion in half, and stick 2 cloves in each half.
• Into a pan put the milk, the halved onions, and the bayleaves and thyme.
• Boil the milk then simmer for 5 minutes, to impart the flavour of the herbs and onion into the milk.
• Add the fish and poach for 5 minutes.
• Remove the fish, flake it and ensure there are no bones in it and set aside.
• Strain the milk, keeping it to use as the basis for the soup.
• Fry the chopped onion and potato in a knob of butter until the onion is transparent, but not brown. Add the milk and simmer until the potatoes are cooked. Add the salt and pepper to taste.
• Spoon the soup into a blender or use a stick blender, but only give it a light whizz, as you need to keep some of the texture of the potatoes in the soup.
• Add the fish, and the chopped fresh parsley and simmer for a further 2 or 3 minutes.
• Before serving, add the fresh double cream taking care not to boil the soup once this has been added.
• Serve with warm crusty bread and stand back and wait for the applause!

CULLEN SKINK

Steps:

• In a large saucepan, over medium low heat, sauté chopped leeks in butter. Cook, stirring until the leeks are tender. Season with a little salt and plenty of black pepper.
• Add water, along with the potatoes, bay leaves and parsley. Bring the soup up to the boil then add the haddock. Cook the fish in the stock for a minute or until the fish is flaking. Remove and leave aside to cool. Carry on cooking the soup until the potatoes are cooked through.
• When the fish is cooled enough to handle. Flake the fish and leave aside.
• Once the potatoes are cooked. Turn the heat off. Use a hand blender to blitz the vegetables (I like chunky soups so I left some potato chunks whole).
• Put the soup back on the heat, then add the haddock pieces, chopped chives and double cream (add more if you prefer). Taste and adjust the seasoning. Spoon into a serving bowl. Serve with bread.