Cullen skink – The Rick Stein method Ingredients 50 g Butter 1 Onion Finely chopped 1.2 l Creamy Milk 750 g Floury potatoes such as Maris Piper or King Edwards Peeled and diced 450 g Undyed smoked haddock fillet 2 tbsp Chopped parsley plus a little extra to garnish Salt Ground Black Pepper Melt the butter in a pan, add the onion and cook gently for 7 – …
Cullen skink – The Adam Stokes method Ingredients • 470 g un-dyded smoked haddock• 500 ml milk• 2 large white potatoes• 4 shallots diced• 1 knob butter• 100 ml white wine• 90 ml double cream• 500 ml chicken stock• 1 tsp mustard powder• 12 quails eggs• 1 lemon• 1 pinch salt• 1 handful parsley leaves• 1 handful chopped chives Pour the milk into a pan and add the haddock and place over a medium heat and bring to a gentle …
Cullen skink – Classic Method Ingredients 1 tbsp Unsalted butter 1 medium onion 400 g Medium potatoes (about 2) peeled and cut into 1cm cubes 250 g Smoked Haddock 250 ml whole milk 1/2 small bunch parsley or chives finely chopped Add the potatoes and 300ml water and bring to the boil. Reduce the heat slightly and simmer for 10-15 mins. Melt the butter in a saucepan over a medium heat, then …
Cullen Skink – The Nick Nairn method Ingredients Stock 2 tbsp Olive Oil 100 g Chopped white vegetables – such as fennel and onion and the white parts of leek 100 ml Dry white wine 2 Arbroath Smokies Roughly chopped Soup 20 g Unsalted butter 2 Banana Shallots finely chopped 100 g Leek White only, finely chopped 2 medium Garlic Cloves crushed then finely chopped 200 g Ratte potatoes or similar waxy potatoes Boiled until tender then …
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