|Sat Fat 6.7g||22.3|
Cullen skink is a wonderfully flavoursome thick soup made up of potatoes, onions and smoked haddock. The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. Follow our easy method below.
Cook the smooth potatoes in a pan of lightly salted boiling water for 20 minutes or until tender, drain and set aside.
Meanwhile melt the butter in a large pan and gently fry the onion until soft.
Add the fish and the water to the pan and simmer gently for 8-10 minutes.
Using a slotted spoon remove the fish (reserving the cooking liquor), break into large chunks, discarding any bones and keep warm.
Mash the potatoes then whisk into the reserved cooking liquor and gradually add the milk.
Return to the boil, reduce the heat and simmer for 3-4 minutes to heat through.
Stir in the fish and the cream, season to taste and serve immediately, garnished with chives.
Explore more winter recipes.
450g (1lb) smooth potatoes, peeled and cut into chunks
25g (1oz) Butter
1 Onion, finely chopped
450g (1lb) Undyed smoked haddock, skinned
300ml (½pt) Boiling water
425ml (1pt) Milk
3 tbsp Double cream
Salt & freshly ground pepper
Fresh chives to serve
A perfect centrepiece to a lunch occasion - served with so many different combinations to suit the time and the weather.
A simple, tasty, healthy salad with an Oriental influence.
Looking for the perfect boiled new potato recipe? Look no further! Taking just 5mintues to prep this is easy for beginners!
Rustle up this delicious and hearty combination of soft crispy spuds, roast vegetables and steak. Guaranteed to fill you up as a main meal or a lunch.
This campaign was originally produced in the framework of a programme co-financed by the European Union