Cullen Skink, Venison loin, Scottish Dinner Party
Cullen Skink is a great, smokey dinner party starter.
Servings: 4 servings
- 300 g smoked haddock
- 50 g butter
- 2 leeks carefully cleaned and sliced
- 1 white onion diced
- 1 medium-sized potato peeled and finely sliced
- 1 cup of vegetable stock
- 300 ml whole milk
- Chives for serving
Melt the butter in a saucepan and slowly sweat down the leeks and the onion without browning them.
Heat the stock and add to the leeks and onions, along with the potato. Cook for ten minutes over medium-high heat. Add water if necessary.
Add milk to a saucepan over medium heat and slide in the haddock. Poach for five minutes.
Remove the haddock from the milk and reserve the milk. Break up the haddock into bite-sized chunks with a fork.
Put the soup and the milk in a blender and blend for a couple of minutes. We’re not after a perfectly smooth finish to the soup, as we’re adding the fish pieces to the soup anyway.
Reheat the soup in a saucepan and while it's reheating place a good couple of tablespoons of the haddock in the bottom of a glass or cup.
Pour the soup over the fish tableside for a little old-school dining room drama!
Serving: 1g | Calories: 300kcal | Carbohydrates: 22.2g | Protein: 22.7g | Fat: 13.6g | Saturated Fat: 8g | Polyunsaturated Fat: 5.6g | Trans Fat: 0g | Cholesterol: 89mg | Sodium: 687mg | Fiber: 2.9g | Sugar: 7.8g