Delivering Nationwide


Learn More

Easy Cullen Skink (Serves 4)

Easy Cullen Skink Fish Plaice
Easy Cullen Skink recipe, a well loved dish made with peat (natural) smoked haddock.
200-300g natural smoked haddock (Buy it here)
1x onion – diced
1x leek – diced
1x large potato – scrubbed and diced skin on
50-75g salted butter
1x carton of single cream
250ml milk
1 litre fish/veg stock
5g fresh flat leaf parsley – chopped
Black pepper to taste
Easy Cullen Skink Ingredients

The Method

Step 1:
Gently poach the fish in the milk and half the butter for 3 – 4 min then set aside to cool.

Peat Smoked Haddock Cullen Skink Recipe

Step 2:
Fry the onion in the remaining butter for 1 min then add the leek and potato. Simmer for a further 2-min until the butter is cooked off.

Diced Onions

Step 3:
Add the stock, and bring to the boil. Reduce the heat, add the milk (from poaching the fish) and simmer for 15 min.

Cullen Skink Method

Step 4:
Add the cream, parsley and fish into the soup and stir in gently. The haddock should break into large flakes. Simmer for a further 5 min and season with pepper to taste.

Cullen Skink in the pot

Serve up with crusty bread. Makes enough for 4 big portions.

To buy natural smoked haddock, click here

Ingredients List

See More

Related Posts

Glasgow's Fish Plaice Recipe

Crispy Fried Squid by @kaylaandcabbage

Whether it’s an indulgent supper or a decadent starter you’re looking for, this tasty crispy fried squid recipe is quick and simple to do, but will definitely impress your guests!

This website uses cookies to ensure you get the best experience on our website. We only use your data to reply to order enquiries.