Cullen Skink – The Rick Stein method
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
Cullen Skink recipe – Adam Stokes version
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
Cullen Skin Recipe – Classic
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
Cullen Skink recipe – Nick Nairn version
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
