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Cullen Skink

message posted 05-Jan-09 10:27:59
Here is my take on a classic Scottish fish soup, ideal for winter and so simple to make. Wiseman’s ‘The One’ Milk is perfect for it as the fat content is not high but it still retains all the flavour of full fat milk. It is best served with some crusty granary bread.

2/3 large Arbroath Smokies (approx 2lb in weight)
1ltr of ‘The One’ Milk
10oz of unseasoned mash potato
1 medium onion, roughly chopped
3 spring onions, finely sliced
1 bay leaf
Parsley, finely chopped
8 black peppercorns
Salt & white pepper

1. Remove the flesh from the fish and set aside.

2. Place the bones and skin of the fish into cold water, just enough to cover and bring to the boil.

3. Once the stock is boiling turn down the heat and leave to simmer for five minutes. Then remove from the heat and strain, retaining the stock and discarding the fish bones.

4. Return the stock to the heat and add bay leaf, diced onion, black peppercorns & salt. Simmer for a further 15 minutes.

5. Again strain the stock and discard the onion, bay leaf and peppercorns. Return to the heat.

6. Add the milk and bring to the boil, then add the mashed potato and stir till all dissolved.

7. Bring to the boil and then add the smokie flesh and spring onions.

8. Simmer for 2-3 minutes, check for seasoning, garnish with parsley and serve.

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