Cullen skink

Cullen skink is a thick Scottish soup which uses un-dyed smoked haddock, potatoes and onions. Cullen skink hails from the town of Cullen in Moray, on the north-east coast of Scotland. Adam Stokes' recipe, is easy to follow and produces a brilliant starter to a 'Burns Supper'.

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Ingredients

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Imperial

Equipment

  • Blender

Method

1
Pour the milk into a pan and add the haddock. Place over a medium heat and bring to a gentle simmer. Cook for 8-10 minutes, or until the flesh of the fish turns opaque. Once poached, remove the haddock and set aside to keep warm - reserve the milk
2
Sauté the potato cubes in a pan with a knob of butter. Add the shallots and cook until both the potato and shallots are soft
3
Cover with the chicken stock, white wine, double cream and reserved milk, bring to the boil and allow to simmer for 10 minutes. Season the soup with salt, pepper and mustard powder to taste
  • 100ml of white wine
  • 500ml of chicken stock
  • 90ml of double cream
  • 1 tsp mustard powder
4
Meanwhile, in a separate pan, boil the quails eggs for 3 minutes, remove and cool in ice water. Once cooled, carefully remove the shells and slice each egg in half
5
Blitz the soup in a blender and then pass through a sieve
6
Remove the skin from the fish and flake into large chunks. Season with lemon juice and salt
7
Place 4 slices of quails eggs at the bottom of each bowl and lay some, but not all, of the fish flakes on top. Pour the soup on top and finish with the rest of the fish and more slices of quails eggs. Sprinkle chopped chives and parsley leaves on top and serve immediately
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Adam Stokes has achieved a lot in his relatively short career – including a Michelin star in two out of his three cheffing jobs. From refined country cuisine in the lowlands of Scotland to more modern, inventive dishes at his own restaurant in the heart of Birmingham, the themes that remain strong are intense flavours, beautiful British ingredients, stunning presentation and intricate technique.

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