Slowly add the milk as you blend. When cool enough to touch flake into large pieces removing any bones. Begin by melting the butter in a high sided pan over a medium heat. Cook gently for 5 mins or until just tender. Although cullen skink relies upon a certain amount of milk or cream to give it richness when and how much to add varies wildly.

This cullen skink recipe is also known as smoked haddock chowder in other parts of britain as the recipe really is very similar. Simmer for about 15 minutes or until the fish flakes easily with a fork. Optional peel and halve the eggs. In a saucepan over medium heat combine the haddock and milk. 1 large onion chopped.

Sprinkle any chives parsley or ground pepper to taste. When the fish is done remove it with a slotted spoon and set aside in a bowl. 25g butter for frying. 4 largish potatoes peeled and diced. Optional add an egg to each bowl.

RELATED ARTICLE :

Cook in the pan for approximately 15 minutes whilst making sure to stir regularly. This is a hearty traditional fish soup from the north east of scotland. 50g butter 50ml olive oil about 1kg onions peeled halved and finely sliced 600g smoked pollock or other cold smoked white fish 500ml whole milk 650ml fish stock 500g white potatoes peeled and. Meanwhile put the haddock in another pan and cover with the the milk. Wonderful as a main dish on a cold day or modified as a starter.

Add the potatoes and onion to the milk and simmer until tender about 10 minutes. Around the early 1890s smoked haddock was in a much more plentiful supply than beef around the area of cullen as the village had become specialist in producing it and so it was used to make a. Mark hix for example gives a recipe in british regional food. 2 pieces of smoked haddock or smoked cobbler. 6 large potatoes cooked and diced.

A handful of parsley to finish. Mix and cook for a few minutes longer. 300 mls milk or 1 tin of evaporated milk for a creamier end result. Add the onions and cubed potatoes. Originally cullen skink was a type of beef broth made from the front legs of cattle and the word skink was used to mean a shin or knuckle of beef.

300 mls of hot water. A sprinkle of turmeric for colour optional. 2 3 fillets of smoked haddock hake or cod skinned and cut into large pieces. Remove the haddock from the milk with a slotted spoon reserving the milk transfer to a plate and leave to cool slightly. 300 mls of hot water.

RELATED ARTICLE :

spanish brown rice with tomato sauce
spaghetti soup can
spaghetti bake

Remove the haddock from the milk with a slotted spoon reserving the milk transfer to a plate and leave to cool slightly. A handful of parsley to finish. Add the potatoes and onion to the milk and simmer until tender about 10 minutes. Cook in the pan for approximately 15 minutes whilst making sure to stir regularly. Sprinkle any chives parsley or ground pepper to taste.

2 3 fillets of smoked haddock hake or cod skinned and cut into large pieces. This cullen skink recipe is also known as smoked haddock chowder in other parts of britain as the recipe really is very similar. Slowly add the milk as you blend.