Scottish Fish Food Drink and Picnic Ideas
Cullen Skink Recipe
This is a very famous and traditional recipe made from Finan Haddock. The recipe is based on a hearty fishermans soup which would have traditionally made with Finan haddock but now most smoked (originally white) fish is acceptable
Cullen Skink Ingredients
1 Chopped Onion
1 Pint of full cream milk or buttermilk
1/2 lb of cooked mashed potato
1 oz Butter
1 Large Finnan Haddock or 2 large smoked haddock fillets
Salt and pepper to taste and season
Place the Haddock or smoked fish in a large pan with sufficient water to cover. 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.
Keeping the flesh seperate, you may return the bones and skin to the stock (optional)
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(giving it a thick almost creamy texture), butter and season again if requried. Warm through if required and serve immediately
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For US to UK equivalents for food weights and measurements see this rough guide
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