Cullen Skink

Cullen skink

From: Simply_Special - how_to_make_traditional_Cullen_skink

Serves 4.

Note: best served with crusty fresh bread.



  1. Peel the skin from the fillets (put the skin into your stock so as not to lose any flavour).
  2. In a frying pan with a little olive oil, fry the fillets on each side for 2 minutes, then turn off the heat.
  3. In a large saucepan, fry the onion until it is translucent.
  4. Stir in the diced potato and cook for a minute or two.
  5. Season the mixture lightly.
  6. Add the milk and stock (discarding the fish skin now).
  7. Place the haddock fillets on top of the mixture, bring the lot to the boil and simmer for 2 minutes.
  8. Lift the haddock fillets out again (you can put them back in the frying pan with the heat off) and break them into bite-sized chunks.
  9. Continue to simmer the liquid for 10 minutes, until the potatoes are soft.
  10. Stir in the cream and the haddock chunks.
  11. Season to taste.
  12. Sprinkle the chives on top and serve.

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