CULLEN SKINK
This serves 4-6, depending on appetites.
1 lb Finnan haddie or if you can't get Finnan haddies, any smoked haddock
1 onion finely chopped
1 pt (600 ml) fish or chicken stock
8 oz thin small leeks, finely chopped
8 oz cooked and mashed potatoes
2 oz butter
1 pt single cream
1 egg yolk
salt and pepper to taste
parsley to garnish
Put haddock and onion in a shallow saucepan and JUST cover with cold water. Bring slowly to the boil and simmer gently for about 10 minutes until the fish is tender. Strain and reserve the liquid, but discard the onion.
Remove skin from fish and flake. Retain the skin and bones (if it wasn't filleted) to put with the reserved liquid. Bring it to the boil and simmer for about 10 mins. Strain again and discard skin and bones. Mix the remaining liquid with the stock in a large pan. Bring to the boil and add the leeks. Boil until tender. Mix in the butter and mashed tatties until mix is smooth. Add salt and pepper to taste. Beat cream and egg yolk together until smooth and add to the soup. Stir until it is heated through, but ensure you don't let it boil or it will curdle. Sprinkle with parsley and serve hot with crusty granary bread.
This serves 4-6, depending on appetites.
1 lb Finnan haddie or if you can't get Finnan haddies, any smoked haddock
1 onion finely chopped
1 pt (600 ml) fish or chicken stock
8 oz thin small leeks, finely chopped
8 oz cooked and mashed potatoes
2 oz butter
1 pt single cream
1 egg yolk
salt and pepper to taste
parsley to garnish
Put haddock and onion in a shallow saucepan and JUST cover with cold water. Bring slowly to the boil and simmer gently for about 10 minutes until the fish is tender. Strain and reserve the liquid, but discard the onion.
Remove skin from fish and flake. Retain the skin and bones (if it wasn't filleted) to put with the reserved liquid. Bring it to the boil and simmer for about 10 mins. Strain again and discard skin and bones. Mix the remaining liquid with the stock in a large pan. Bring to the boil and add the leeks. Boil until tender. Mix in the butter and mashed tatties until mix is smooth. Add salt and pepper to taste. Beat cream and egg yolk together until smooth and add to the soup. Stir until it is heated through, but ensure you don't let it boil or it will curdle. Sprinkle with parsley and serve hot with crusty granary bread.