April 19th -- I am away for the rest of this week. Any orders will ship next Monday 26th. Kippers are out until May 3rd.
The Royal Chef make a Kedgeree
and serving a Cullen Skink !
Cullen Skink 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.
- (Cullen Skink – Serves 4)
- 1 lb Finnan Haddie.
- 2 pints full fat milk.
- 2 oz. butter.
- 85 ml double cream.
- 1 fresh bay leaf.
- 24 oz potatoes cut into 1″ cubes.
- 2 medium onions.
- Salt and fresh ground black pepper.
- 2 tbsp chopped fresh parsley.
- Peel one of the onions, cut in half and 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 poor the liquid 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, and return to thicken. Add the double cream and Finnan Haddie chunks, season with a little salt and pepper and warm through for 1-2 minutes. Do Not Boil.
Cullen Skink Serving Suggestions:
Serve Cullen Skink 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. Skink is excellent the next day if poured over sauteed bacon and gently warmed. Yummy! Enjoy!