Luxury Cullen Skink by Wendy Gudgeon
Ingredients (serves 6)
450g/1lb undyed smoked haddock 450g/1lb salmon 2 onions, peeled and thinly sliced 600g/1lb 6oz potatoes, peeled 575ml/20fl.oz milk 60g/2oz butter 1 bay leaf & pinch nutmeg Freshly ground black pepper & salt 150ml/5 fl.oz cream chopped parsley
Method: •
• •
• • •
Remove all skin and bones from the fish and place in a large pan with the milk, nutmeg and bayleaf. Poach over a gentle heat for about 5 minutes until the fish is cooked. Remove the fish from the stock.
Saute the onions in the butter until soft and translucent.
Chop the potatoes and place in the pan with the onions. Bring to the boil and simmer covered for 15 minutes until the potatoes are cooked.
Flake the fish and add with some ground black pepper and a little salt if necessary. Stir in the cream and reheat.
Serve with a little chopped parsley sprinkled over. Wendy Gudgeon Tel: 01786 824 487
wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk 62
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