Traditional Scottish Cullen Skink Recipe

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