Scottish Cullen Skink
Indulge in the authentic flavors of Scotland with our exquisite Cullen Skink, a hearty and comforting soup that captures the essence of the Scottish highlands. Perfect for a cozy dinner, this dish combines the rich, smoky aroma of haddock with the earthiness of potatoes and the subtle sweetness of leeks. This dish invites you to experience a slice of Northern European cuisine tailored for discerning palates.
Serves: 2, Difficulty: Easy
Preparation Time: 15 minutes, Cooking Time: 30 minutes
Ingredients
- 250 grams of smoked haddock
- 200 grams of potatoes, peeled and diced
- 1 onion, finely chopped
- 1 leek, finely sliced
- 500 ml of whole milk
- 30 grams of butter
- 500 ml of water
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon of chopped parsley
Method
- In a large pot, melt the butter over medium heat. Add the onions and leeks, and sauté until soft and translucent, about 5 minutes.
- Add the diced potatoes to the pot, and pour in the water. Bring to a simmer and cook until the potatoes are tender, about 15 minutes.
- In a separate pan, gently poach the smoked haddock in the milk until the fish flakes easily, about 5 minutes.
- Remove the haddock from the milk, flake it, and set it aside. Reserve the milk.
- Add the flaked haddock to the pot with the potatoes, and pour in the poaching milk. Stir to combine and heat through.
- Season the soup with salt and black pepper to taste. Stir in the chopped parsley just before serving.
Tips
- For a creamier soup, you can blend a portion of the potatoes and leeks before adding the haddock.
- Garnish with a sprinkle of extra parsley for a fresh, vibrant touch.
Nutritional Information
| Component | Per 100g | Per Serving |
|---|---|---|
| Energy | 130 Calories (544 kJ) | 325 Calories (1360 kJ) |
| Fat | 8g | 20g |
| Saturated Fat | 5g | 12.5g |
| Carbohydrates | 12g | 30g |
| Sugars | 4g | 10g |
| Proteins | 10g | 25g |
| Salt | 1.2g | 3g |
