True Highlands Blog
I’ve been asked to share my recipe for this blog which I’m happy to do. What you need to remember is that this is mine because I have tweaked the recipe to suit my taste and requirements. I like a thick, comforting bowl of soup which is filling and warming at the same time. I like the richness of butter and full fat milk with a little extra cream and serve it with bread; Oatmeal for choice and some more butter.
I think it is worth sourcing undyed smoked haddock from your local fishmonger or supermarket. The over-dyed, bright yellow, smoked haddock is just not appealing to me. Floury potatoes are also essential. I like Roosters but choose your own favourites.
So to begin…
- An onion diced in smallish pieces
- 4 fillets of undyed smoked haddock (cut into small pieces, remove any bones and skin)
- 3 pints of milk
- 1 oz Butter
- 4 medium potatoes (part boiled and diced)
- 2 teaspoons cornflour (mixed with a tablespoon of milk)
- Cream – Double for preference but single works too.
- Garnish – Chopped chives or flat leaf parsley.
- Seasoning- Salt and Pepper
Cook the potatoes in water until cooked. Drain and leave in the pan with the lid on.
Melt the butter in a large saucepan, add the onion and cook slowly until translucent. Approx. 5 minutes
Add half of the potatoes and half of the milk. Roughly mash the potatoes and gently heat the milk to a simmer. Add the fish and simmer for about 10 mins until cooked.
Add the remaining potatoes and milk and bring to a simmer.
Add the cornflour mixed with a tablespoon of milk. Cook for 2 minutes.
Check for seasoning.
The haddock maybe salty to don’t add unless you need to – so remember to taste first. Add a little white pepper if you like.
Ladle into big soup bowls and pour a little cream over the top.
Garnish with a little greenery as suggested above.
Enjoy!Tags: Cullen Skink, Home Cooking, Recipe, Scottish Recipes