Sunday, 6 January 2013

Cullen Skink

I cooked my own version of Cullen Skink  for the first time on Saturday evening for MWNN who likes smoked haddock chowder.

A piece of smoked haddock loin (skinned)
1  onion, finely chopped.
1 small leek finely chopped
1 large potato chopped into tiny cubes
Salt and pepper
1 bay leaf
Double cream

  • Place the smoked haddock in a pan with enough milk to cover it. Add the bay leaf and cook until fish flakes easily.
  • Meawhile, sweat onion and leek in butter for about 8 minutes.
  • Add the milk, fish stock, and diced potato to the onions and cook for about 10 minutes or until the potato is soft.
  • Season with pepper and a little salt to taste.
  • Add the flaked haddock and simmer for a further 2 mins, stirring occassionally.
  • Stir in some cream just before serving.

MWNN said this version was very tasty. He obviously meant it as he polished off the whole panful himself.