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Cullen skink
A classic Scottish dish made from smoked haddock. This is a really easy soup made from just a few ingredients and be on the table within 30 minutes.
Course
Soup
Cuisine
Scottish
Prep Time
5
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
Author
Jacqueline Bellefontaine
Ingredients
50
g
butter
1
large onion chopped
500
g
smoked haddock fillets
skinned
500
ml
milk
200
ml
water
1
tablespoon
whole grain mustard
alt and freshly ground black pepper
fresh herbs to garnish
optional
Instructions
Melt the butter in a saucepan and sauté the onion gently until softened.
Add about half of the haddock to the pan with the milk, water and mustard and bring almost to the boil. Reduce the heat and simmer for 10 minutes.
Blitz in a food processor or with hand blender until smooth. Season to taste.
Add the remaining fillets to the pan and cook gently until the fish is piping hot and flakes easily with the side of the spoon.
Serve with a sprinkling of chopped fresh herbs if desired
Notes
For the smoothest results, blend in a food processor.
Freeze:
For up to 2 months