Cullen Skink from KK 2013 Calendar

By Ceri 

x

I am lucky and get to spend some time in Scotland every January for an amazing festival they have in Glasgow called Celtic Connections.  I love Scotland.  I love the people, the music, the landscapes, the Whisky and also the food.  Babbity Bowsers is a great pub in Glasgow and is where I was introduced to this Scottish dish by my dear cousin, Gareth.  A hearty, warming treat of a dish in the form of smoked haddock and potatoes in a tasty soup.  Some people add cream to this, but I don't think it needs it.  Best eaten whilst sipping on a fine ale, catching up with family and listening to some cracking tunes

Ingredients

500g undyed, well sourced smoked haddock

2 large potatoes, peeled and chopped into large chunks

1 large leek, finely chopped

1 large onion, finely chopped

500 ml milk

100 ml white wine

1 bay leaf

1 lemon

1 tsp mustard powder

salt and pepper

2 garlic gloves, finely chopped

Fresh chives or parsely to garnish

Method

• Place the smoked haddock skin side down in a large pan with 500 ml water, peppercorns and the bay leaf.
• Poach gently for approx 4 mins so the fish is just cooked.
• Remove the skin from the fish, put the skin back in the cooking stock and set aside.
• Flake the fish and place to one side.
• Gently fry the onion, garlic and leeks in a separate pan until soft but not browning. Add the potato cubes and fry for 10 minutes coating the outside in butter.
• Add the fish stock, wine and lemon juice and boil the potatoes for a further 10 minutes until soft. Now add the milk & mustard powder and season.
• I very much prefer my Cullen Skink to have a hearty feel to it and therefore like having chunks of potato and fish to eat. I usually mash the potato lightly in the mixture and then add the fish. If you prefer yours a smoother texture, run it through a blender or liquidiser.
  Warm the mixture through, check seasoning.
• Add chopped parsley or chives and serve with a big piece of chunky bread. Yum!