Cullen Skink

Recipe by Richard Knights of Byfords in Holt | www.byfords.org.uk

Sarah Hardy takes part in Curious Cooks, an online cooking demo with Byfords of Holt. Here is their recipe for Cullen skink, one of Scotland’s most famous dishes, is a hearty soup that is traditionally made with smoked haddock.

Serves Two – Four

INGREDIENTS

METHOD
Place the haddock in a pan and cover with 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.

Melt the butter in a saucepan over a medium heat, then add the onion and sweat down (cook without colour). Add the potatoes and sweat for a further 3 minutes. Add the milk from the haddock and gently heat until the potatoes are almost tender.

Add the flaked haddock into the pan with the potato mixture and cook for another 2-3 minutes. Taste and season where necessary then sprinkle over the parsley to serve.

Serve in a bowl with some crusty bread on the side.

• The next Curious Cooks is on February 14 with Valentine ideas