Monday, 18 January 2010

Gordon's Interpretation of Cullen Skink

Gordon's Version of Cullen SkinkThis is my own version of the classic Scottish soup, Cullen Skink. The soup is traditionally made from smoked haddock, potatoes and onions - as it is here - but the potatoes are more normally mashed and added to the liquid of the soup, while parsley would be the more common herb employed in the recipe. I very much hope that you will try and enjoy my own slight variation on the theme. The quantities in this recipe are for one person.


1 skinless fillet of smoked haddock
6 small new potatoes (unpeeled)
1/2 medium white onion (thinly sliced)
1 pint of semi-skimmed milk
1 tbsp roughly chopped coriander (cilantro in the USA)
Freshly ground black pepper to taste


The potatoes should simply be washed and halved and added to a pot of salted, boiling water for around twenty to twenty-five minutes until they just start to go soft. In the interim, the cold milk, onion and haddock should be placed in a large pot and the milk brought to a simmer. The milk should continue to be simmered for around ten minutes, until the haddock is cooked. At this stage, the haddock should be removed from the pot with a fish slice and broken in to moderately small flakes, at the same time feeling for any bones which may remain and discarding them.

The haddock, potatoes, chopped coriander and black pepper to taste should then be added to the soup pot with the milk and onion and re-heated. The Cullen Skink should then be served immediately, piping hot.

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