Cullen Skink

Serves: 6-8

Prep time: 30 mins

Cook time: 60 mins

Total time: 90 mins

Dietary: fish

Meal type: starter

Misc:

Occasion: st Andrews day

Author: dghchocolatier

If you would like to use one of David's recipes, would like to discuss a TV appearance, Radio interview or Food Festival Event then please visit the Media Queries Page to get in contact with David direct.

Ingredients

  • 500g smoked haddock, skin on
  • 25g cocoa butter
  • one bay leaf
  • 1 Spanish onion, peeled (finely chopped)
  • 1 leek, washed cut into half rings
  • 2 medium potatoes, peeled, cut into med dice
  • 500ml whole milk
  • Chives, chopped, to serve

Method

Place the haddock into a large pan and cover with cold water. Add the bay leaf, and bring gently to the boil, the fish should be just cooked. Take the pan off the heat Remove the fish from the pan, and leave aside to cool..

in another pan melt the butter on a low heat, and add the onion and the leek. Cover and allow to sweat, for about 10 minutes until softened. Season with black pepper. Add the potato and stir. Pour in the haddock cooking liquor and bay leaf, and bring to a simmer. Cook until the potato is tender. Remove a spoonful of potatoes for serving

Meanwhile, skin, and remove any bones from the haddock, and flake.

Remove the bay leaf. Add the milk, and half the haddock to the pan, and either mash roughly or blend until smooth.

Season to taste, and serve with a generous spoonful of the potato, leek and haddock mixture in each bowl, and a sprinkling of chives.