Feast Norfolk Magazine
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
1 medium onion, peeled & diced
400g medium potatoes (we think 2 will do!) peeled and cut into 1cm cubes
250ml Milk
½ small bunch of parsley, finely chopped
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.
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The next Curious Cooks is on February 14 with Valentine ideas
