Cullen Skink
Serve 4
· 1lb Finnan haddock
· A large sliced onion
· 4 tablespoons butter
· potatoes for 4
· 1 tin evaporated milk
· fresh thyme leaves
· salt and pepper
Skink is an old English word for soup and is used of the haddock chowder they make in the little fishing village of Cullen, on the Moray Firth. Sweat a large onion in a pan, don’t let it colour. Add enough potatoes for four, cover with water. Cut the haddock into manageable pieces and lay on top. By the time the potatoes are cooked the fish is also cooked and the dish is all but finished. Take the haddock out, remove the skin, bones, flake and set aside. Gently break up the potatoes with a masher, add the evaporated milk and thyme leaves. Return the still warm haddock and at the last minute reheat, season and serve. Enjoy with some crusty bread.
Serve 4
· 1lb Finnan haddock
· A large sliced onion
· 4 tablespoons butter
· potatoes for 4
· 1 tin evaporated milk
· fresh thyme leaves
· salt and pepper
Skink is an old English word for soup and is used of the haddock chowder they make in the little fishing village of Cullen, on the Moray Firth. Sweat a large onion in a pan, don’t let it colour. Add enough potatoes for four, cover with water. Cut the haddock into manageable pieces and lay on top. By the time the potatoes are cooked the fish is also cooked and the dish is all but finished. Take the haddock out, remove the skin, bones, flake and set aside. Gently break up the potatoes with a masher, add the evaporated milk and thyme leaves. Return the still warm haddock and at the last minute reheat, season and serve. Enjoy with some crusty bread.
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