AN AFFINITY WITH FISH


‘The langoustines come straight off the fishing boats and are very much alive when they reach the restaurant’


Cullen Skink


500g smoked haddock 50g unsalted butter 1 onion


200g potatoes 1/2 pint of milk 100ml double cream Pepper


Method: Dice the onion and add to the pan. Sweat in butter for 5-6 minutes (without colouring), then add the smoked haddock and cook for a further 10 minutes on a low heat. Meantime, boil the potatoes until just soft, drain and add milk and return to the heat until just before the mixture boils, then blitz with a hand blender until smooth. Add to the haddock and onions and add double cream and a good pinch of pepper. Serve with crusty brown bread.


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