Warming smoked fish classic
CULLEN SKINK
by Head Chef Ben Watson from the Bridge Inn at Ratho WITH warming open fires as well as an outside terrace, the Bridge Inn is an appealing year-round destination. Situated on the Union Canal just outside of Edinburgh, The Bridge Inn incorporates a pub and a restaurant, as well as offering four luxury bedrooms overlooking the canal.
Being a community pub in the heart of the village, head chef Ben Watson sources delicious, locally produced food from the Bridge Inn’s own walled garden, which supplies vegetables, lamb and pork for the restaurant. The team delight in discovering delicious and interesting ales from around Scotland, alongside creating an elegant wine list.
The Bridge Inn was awarded the AA Best Pub in Scotland award in 2014, as well as the title for Best Food Pub 2014 in the Yorkshire, North East & Scotland category, coming second across the whole of the UK at the Great British Pub Awards in September. The Bridge Inn was also awarded an AA Rosette, as well as being shortlisted for the CIS Pub Excellence Award 2014 and being shortlisted for the Waitrose Food and Drink Restaurant of The Year Award 2015. Ingredients: 2 large leeks 2 large onions 400g floury potatoes, diced ½ kg smoked haddock 75g butter 700ml cream 300ml milk 2 garlic cloves, crushed 2 chicken stock cubes Parsley and chives to garnish Salt and white pepper to season
METHOD: 1 Sweat off roughly diced onion, potatoes, leeks and minced garlic in butter for 10 minutes. Cover with a lid. 2 Add your smoked haddock (doublecheck for any bones). 3 Add your cream, milk, and stock. Once hot cook for about 80 minutes, stirring often. 4 Season generously with white pepper and salt to taste. 5 Serve in big bowls and garnish with chopped herbs.