Recipee cullen skink haddock soup?!
Recipee cullen skink haddock soup?
Answers:
Cullen Skink
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.
Ingredients:
A large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1? pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)
Method
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.
Just one minute, I have to look that up and figure out what the heck this is. Try to get back w/ an answer soon.
Uhm, please don't hold your breath.
Really, I have no clue
Ingredients:
A large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1? pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)
Method
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.
iwould do the same as your first answer but would use some diced potato and some grated potato rather than the mashed, i would also use a fish stock cube for extra flavour and no added salt
Cullen Skink - (Finnan Haddock and Potato Soup)
1 1/2 lbs potatoes, peeled
1 onion, finely chopped
40 fluid ounces water
1 lb finnan haddock (or other smoked white fish)
milk
salt and pepper
1. Put the potatoes and onion in a large pot with the water and cook until the potatoes are almost soft.
2. Place the Finnan haddock on top of the potatoes and onions and cook, covered, for a further 5 minutes until the fish is just cooked.
3. Remove the fish, skin, bone and flake the flesh.
4. Partially mash the potatoes and onions in the cooking liquor (some prefer a"lumpy" soup, while others like a smoother base).
5. Return the flaked fish to the pot, mix thoroughly and add enough milk to create the desired consistency, either a thickish stew-soup or a thinner soup.
6. Season the Cullen Skink to taste and serve with hearty bread.