Cullen Skink is a typical Scottish soup or cream. This elaboration consists of a cream of potatoes with smoked fish, a fish called haddock, we point out that in Spain it is difficult to find it. The closest fish that is also used for this dish is haddock or smoked cod. Cullen skink is served as a starter in Scottish lunches, but it also makes a good starter to start a meal.
Ingredients to make Cullen Skink:
- 3 potatoes
- 1 leek
- 1 onion
- 750 milliliters of milk
- 400 grams of haddock or smoked cod
- 50 grams of butter
- 1 pinch of pepper
- 1 pinch of salt
- 1 splash of olive oil
- 1 handful of chopped parsley
How to make Cullen Skink:
- To start with the Cullen skink recipe you must first pour the milk into a saucepan and add the fish. You must leave it over medium heat infusing, we point out that it should not boil. After 10 minutes turn off and remove the fish, reserve.
- In another pan, add the butter and a splash of olive oil. Next, chop the leek and onion, add the ingredients to the pan and let them poach.
- Tip: the leek and onion should not take on color.
- Peel, wash and cut the potatoes into small squares so they cook faster.
- Once you have the leek and the poached onion, add the potatoes and mix well. Next, add the milk from cooking the fish. If you notice that it is dry, you can add more water or more milk. Likewise, let the potatoes cook until they are very tender.
- Trick: you can combine half milk and half cream or heavy cream. You can also add half the water.
- Once the potatoes are cooked, blend them with a blender until they are creamy. To make the cream have more flavor, add a little of the fish and grind it all together, it will give the soup more flavor.
- Place the Cullen skink on the fire and add pepper and salt, let it all heat up. And, if it is too thick, you can add a little more water or milk.
- Tip: add more salt if necessary.
- Once the Cullen skink is ready, cut the pieces of fish and add them on top of it. It only remains to serve it very hot and add a little chopped parsley.
