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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

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