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Cullen Skink may sound odd. But it is a lovely traditional Scottish recipe that is good enough as the whole meal. Smoked Haddock or Finnan Haddie can be found in some local supermarkets, or at Tastefully British, but if you can’t find it try to substitute with a smoked fish, or liquid smoke essence. Certainly can try to imagine it was smoked in the Scottish countryside! Cullen refers to the area of Scotland where this dish was founded, the Skink is from the Gaelic word for essence. Hope you enjoy my version.
Ingredients
- 1 lb smoked haddock.
- 2 lb white potatoes.
- 1 ½ cups milk.
- 1 chopped onion.
- 1 cup vegetable stock.
- 2 Tbsp butter.
- Salt and pepper.
- 2 Tbsp chopped chives.
- ½ cup frozen peas.
- ½ cup cream.
Instructions
- Skin and bone the fish and cut into chunks, set aside.
- Peel and slice the potatoes, put in large microwavable dish with the onion, salt and pepper, and dot with half of the butter.
- Add the vegetable stock, cover and cook on high about 5 minutes, stirring halfway.
- When potatoes are tender, add the peas and cream.
- Lay fish on top of potatoes and dot with remaining butter, sprinkle with chives, and cook on high about 5 minutes until fish is cooked through.
- (I prefer to use the microwave as it is so quick and easy, and doesn’t make the kitchen smell too fishy!)
Recipe from Sandra Cherry, Union Jack Food Columnist. Queries, comments and recipes are welcome, and I can be reached at Yourcuppatea1@yahoo.com.
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