Cullen Skink Recipes

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.

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.

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!