Cullen Skink

This traditional North-East favourite is certain to warm up even the coldest of winter's evenings.  Serves 3-4.  



2 fillets pale smoked haddock, skin removed

2 fillets fresh haddock

3 potatoes chopped

1 onion diced

25 grams butter

Fresh full fat milk

Double cream

Fish stock cube

1 teaspoon herbs de provence

Salt and pepper



Melt the butter in the pan and sauté the onion gently, but do not brown. Add the potatoes and pour in just enough fish stock to cover, bring to the boil and then simmer for 12 minutes until tender.

Add the fish cut into large chunks along with the herbs and poach gently for 5 minutes; it should be quite a thick mixture. Then heat the fresh milk and add to the pan to give you the consistency you require.

Season and add chopped chives and double cream to taste.

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