Cullen skink (Scottish recipe)

Recipe from: 9/6/1990 12:00:00 AM
Ingredients 12
Servings 6
Time

Ingredients

  • 25
    g
    butter
  • 1
    large onion, coarsely chopped
  • 500
    g
    haddock, cubed
  • 600
    ml
    water
  • 500
    g
    potatoes, cooked and mashed
  • 5
    ml
    cornflour
  • 600
    ml
    milk
  • salt
  • pepper
  • 30
    ml
    chives, chopped
  • 150
    ml
    cream
  • 15
    ml
    parsley, coarsely chopped
 

Method

 
Melt the butter in a large saucepan and sauté the onion until soft. Add the haddock and water and boil until the fish is cooked. Remove the fish and flake, discarding the skin and bones. Reserve the fish stock. Add the potato to the fish stock and blend until smooth. Blend the cornflour with a little of the milk and add to the potato mixture with the remaining milk. Bring to the boil, stirring continuously. Add the fish, season to taste with salt and pepper and simmer for five minutes. Add the chives and cream just before serving and garnish with parsley. Serves 6.
 

Read more on: fish/seafood
 

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