Arbroath Skink
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
2 pints soup
- Serves:
- 4-6
ingredients
directions
- Put the milk in a pan, add the bayleaf, Cut one of the onions in half, and stud with two cloves in each half. Put these in the milk and simmer for 5 minutes to infuse the flavour. Add the Arbroath Smokie to the milk and continue to simmer for a further 5 or 6 minutes until the fish can easily be de-boned and flaked.
- Whilst this is happening, peel the potatoes and dice finely, Chop the remaining onion finely.
- Drain the milk through a sieve, discarding the onion and the bayleaf. Flake the fish, having discarded the skin, and make sure there are no bones left in it.
- In a large pan, fry the chopped onion in the butter until it is soft, but not coloured.
- Add the potatoes, and the reserved milk, and boil until the potatoes are cooked (approximately 10 minutes).
- When these are cooked, whisk with a stick blender, or put into a blender, but you can leave the ingredients 'rough' rather than smooth. Now add the flaked fish, stir in the double cream and add salt and freshly ground pepper to taste.
- This can also be made with left over mashed potatoes if you have them, as they just serve to thicken the soup.
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RECIPE SUBMITTED BY
Phyllis Elias
Gretna, Dumfries & Galloway
I live in a beautiful bungalow built for us to my design, and the kitchen is wonderful. I love cooking and concocting new recipes. I used to decorate cakes (wedding cakes and celebration cakes) as a hobby. I am a great fan of Rick Stein and his fish cookery books. Since being widowed in 2004, I am finding it difficult to cook small amounts, but still enjoying culinary adventures. I also enjoy having friends round for a Raclette evening where they all get to try something different as they are rarely found in the UK.