Luxury Cullen Skink Recipes

TRADITIONAL SCOTTISH CULLEN SKINK

Steps:

• Gather the ingredients.
• Put the milk, parsley stalks, bay leaf, and the whole piece of haddock into a large saucepan.
• Finely chop the parsley leaves. Set aside.
• Bring the milk to a gentle boil over medium heat. Lower the heat to low simmer, about 3 minutes.
• Remove the pan from the heat. Set aside for 5 minutes so the herbs and haddock infuse their flavors into the milk.
• Remove the haddock from the milk with a slotted spatula. Set aside.
• Strain the liquid through a fine mesh strainer. Discard the herbs.
• In another large saucepan over medium-low heat, add the butter and the onion. Cook gently until the butter melts and the onions become translucent, about 5 minutes. Be careful not to burn the onion.
• Add the infused milk and the potato to the onion-butter mixture. Stir until the potatoes dissolve and the soup thickens slightly.
• Flake the smoked haddock into bite-size chunks, discarding any bones. Add to the soup.
• Lower the heat to a gentle simmer. Add the chopped parsley and cook until the haddock is warmed through, about 5 minutes. Don't overstir, because the fish chunks might disintegrate.
• Season to taste with salt and pepper. Be careful with the salt, as the fish will impart quite a salty flavor all on its own.
• Garnish the soup with the reserved parsley leaves and more freshly ground black pepper. Serve with crusty bread, if desired.

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.

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 (SCOTTISH SMOKED HADDOCK CHOWDER)

Steps:

• 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 keep to one side. Add the bay leaf and the haddock to the milk.
• Bring the milk to a gentle boil and cook for 3 minutes. Remove the pan from the heat and leave for 5 minutes for the herbs to infuse their flavour into the milk.
• Remove the haddock from the milk with a slotted spoon and put to one side. Strain the liquid through a fine sieve and reserve the herb-infused milk.
• Heat the butter in another saucepan, add the onions and cook gently until translucent about 5 mins, taking care not to burn them.
• Add the milk to the onions, then add the potato and stir until totally incorporated into the milk and should be a thick, creamy consistency.
• Flake the smoked haddock into meaty chunks taking care to remove any bones you may find. Add to the soup.
• Add the chopped parsley leaves to the soup and bring to a gentle simmer and cook for a further 4 - 5 minutes. Do not over stir. If over stirred then you will break up the fish too much.
• Taste the soup and add salt and pepper as needed, be careful with the salt, the fish will impart quite a salty flavour all on its own.
• Serve hot with crusty bread.