Cullen Skink is a traditional Scottish smoked haddock recipe. It is a fine Scottish soup of great taste and simplicity. This Cullen Skink recipe was provided by Kris Burrin, the exceptional English chef of The Seasons restaurant in Stonington, Maine.
- 2 medium onions
- 2 pints full-fat milk
- 1 bay leaf
- 1 pound Finnan Haddie
- 2 ounces butter
- 24 ounces potatoes cut into 1-inch cubes
- 85 milliliter (2.8 ounces) heavy cream
- Salt and fresh-ground black pepper
- 2 tablespoons chopped fresh parsley
1.Peel one of the onions, cut in half and put into a pan with the milk and bay leaf; bring just to the boil, then simmer gently for 5 minutes.
2.Add the Finnan haddie and simmer for 4 minutes. Lift the fish out onto a plate and pour the liquid into a jug. When the Finnan haddie is cool enough to handle, remove skin, flake into large pieces and set aside.
3.Peel and finely chop the remaining onion. Melt the butter in a large pan, add the onion and cook over a gentle heat for 5 minutes, until softened but not brown. Add the reserved milk and diced potatoes. Bring to the boil, then simmer gently for 10 minutes, until the potatoes are cooked but still just firm.
4.Spoon out about half the potatoes, mash and return to thicken. Add the heavy cream and Finnan haddie chunks, season with a little salt and pepper and warm through for 1–2 minutes. DO NOT BOIL.