Ingredients
To make Cullen Skink you will need:
2 large smoked haddock fillets
1 Onion, chopped
1 Pint Full cream milk
500g Mashed Potato
30g Butter
Salt and pepper to taste and season
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Instructions
Place the Haddock in a large pan and cover with water.
Bring to the boil, then add the chopped onion and simmer for another 10 to 15 minutes until the fish is cooked through.
Remove the fish, retaining the stock and flake the flesh from the fish, removing bones and skin.
Re-boil the stock for 30 minutes then strain into a clean pan.
Add the flesh of the fish to the clear stock and return this pan to heat.
Add the milk, season with the salt and pepper and bring to the boil for a few minutes. Stir in the mashed potato, butter and season again if requried. Warm through if requried and serve immediately
Traditional Scottish Cullen Skink is perfect for those cold winter evenings.
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