Cullen skink (Scottish recipe)

YOU
6 servings
Rate this recipe
Fish/Seafood

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (12)

25.00 g butter
1.00 onion — coarsely chopped
500.00 g haddock — cubed
600.00 ml water
500.00 g potatoes — cooked and mashed
5.00 ml cornflour
600.00 ml milk
salt
freshly ground black pepper
30.00 ml fresh chives — chopped
150.00 ml cream
15.00 ml fresh parsley — chopped
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.