Robert Burns --- Selkirk Grace :
Some hae meat an canna eat,
And some wad eat that want it;
But we hae meat, and we can eat,
And sae the Lord be thankit.
Have a great Burns Night ! Richard
Click to watch Richard Smoking haddock !
This is a traditional Scottish smoked haddock recipe. It is a fine Scottish soup of great taste and simplicity. This Cullen Skink recipe was provided by Kris Burrin, the exceptional English Chef of The Seasons restaurant in Stonington.
- (Serves 4)
- 1 lb Finnan Haddie.
- 2 pints full fat milk.
- 2 oz. butter.
- 85 ml double cream.
- 2 cloves (spice).
- 1 fresh bay leaf.
- 12 oz potatoes cut into 1/2″ cubes.
- 2 medium onions.
- Salt and fresh ground black pepper.
- 2 tbsp chopped fresh parsley.
- Peel one of the onions, cut in half and stud with the cloves. Put into a pan with the milk and bay leaf, bring just to the boil and simmer for 5 minutes.
- Add the Finnan Haddie and simmer for 4 minutes. Lift the fish out onto a plate and strain the liquid through a sieve into a jug. When the Finnan Haddie is cool enough to handle, remove skin, flake into large pieces and set aside.
- Peel and finely chop the remaining onion. Melt the butter in a large pan, add the onion and cook over a gentle heat for 5 minutes, until softened but not brown. Add the reserved milk and diced potatoes. Bring to the boil, then simmer gently for 10 minutes, until the potatoes are cooked but still just firm.
- Spoon out about half the potatoes, mash, or blend with a plunge blender in a jug. Return to the pan with the double cream and Finnan Haddie chunks, season with a little salt and pepper and warm through for 1-2 minutes.
Serve in a warmed soup tureen, scattered with the chopped parsley. It is traditional in Scotland to serve with warm bread on the side to dip.