Luxury Cullen Skink

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6-8
YIELD: 1 LITRE
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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