Luxury Cullen Skink
Rich, flavoursome recipe using naturally smoked haddock (or any other naturally smoked white fish) avoiding those awful bright dayglow yellow dyed fish masquerading as the real thing. I also add smoked scallops to the finished soup as an extra luxury when they are available. These I cut into bite sized pieces as a final flourish along with the parsley garnish. I very lightly fry them in butter just before serving the the soup.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 500g smoked haddock (Undyed also called Finnan Haddock)
- 200
- 2
- 50g butter
- 4
- 2fresh bay leaves
- 1sprig fresh thyme
- 2
- 1liter milk
- 300ml double cream
-
- 4
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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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