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Starters | Fish

Cullen skink

Cullen skink comes from the town of Cullen in Moray, on the north-east coast of Scotland and will support your thyroid, heart, cells and antioxidant activity

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Cullen skink recipe
Serves:
6
Preparation:
10 Mins
Cooking:
25 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Fish
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What are the health benefits of Cullen skink?

Cullen skink comes from the town of Cullen in Moray, on the north-east coast of Scotland and will support your thyroid, heart, cells and antioxidant activity

 

Ingredients

Method

Ingredients

1 bay leaf nutritional information
1 bay leaf
bunch of fresh chives, chopped to serve nutritional information
bunch of fresh chives, chopped to serve
500g undyed smoked haddock, skin on nutritional information
500g undyed smoked haddock, skin on
1 leek, washed and cut into chunks nutritional information
1 leek, washed and cut into chunks
500ml whole milk nutritional information
500ml whole milk
1 medium onion, peeled and finely chopped nutritional information
1 medium onion, peeled and finely chopped
2 medium potatoes, washed and cut into small chuncks nutritional information
2 medium potatoes, washed and cut into small chuncks
1 knob/10g butter nutritional information
1 knob/10g butter
More about these ingredients

Method

Simply follow our simply laid out recipe:

1. Put the fish into a large pan and cover with about 300ml cold water. Add the bay leaf, and bring gently to the boil.
2. Allow to simmer until cooked then remove from the pan and allow to cool. Save the cooking liquor.
3. Melt the butter in another pan on a medium-low heat, and add the onion and the leek. Cover and allow to sweat, without colouring, for about 10 minutes until softened. Season with black pepper.
4. Add the potato and stir to coat, then pour in the haddock cooking liquor and bay leaf, and bring to a simmer. Cook until the potato is tender.
5. Meanwhile, remove the skin, and any bones from the haddock, and break into flakes.
6. Lift out a generous slotted spoonful of potatoes and leeks, and set aside.
7. Remove the bay leaf. Add the milk, and half the haddock to the pan, and mash roughly.
8. Add the potatoes, leeks and the rest of the haddock back to the pan and reheat.
9. Serve garnished with the chives.

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