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Cullen Skink by Nikki Legon

Cullen Skink by Nikki Legon

Cullen Skink...

 

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75g butter

1½ onions, chopped very finely

1 bay leaf

1 litre milk

250ml cream

450g small new potatoes, peeled and cut into even sized pieces

600g haddock fillets

sea salt and freshly ground

white pepper

3½ tbsp finely chopped

parsley or chives or both.

 

 

METHOD

Melt the butter in a large saucepan, add the onion and cook gently for about 8 minutes until soft but not browned.

Add the bay leaf and pour in the milk and 425ml of water, heat to simmering.

Making sure there are no bones in your haddock, place in the milk and cook for 10 minutes.

Remove and take off the skin, cut the fish into chunks.

Reserve while you cook the potatoes.

Add the potatoes to the milk, bring to the boil then simmer until the potatoes are cooked.

Remove the bay leaf and, using a potato masher, lightly crush the potatoes into the soup.

Stir in the haddock and cream, reserving some of the haddock to place in the middle of the bowl.

Adjust seasoning and if it is too thick, add a little more milk.

Stir in the chives and parsley.

Fill the bowls and place a little of the reserved fish in the centre of each.