Cullen Skink – A True Scottish Classic...

Ingredients

● 500g undyed smoked haddock, skin off

● 75g butter

● 1 onion, peeled and finely chopped

● 1 leek, washed and cut into chunks

● 2 medium potatoes, cut into chunks

● 200ml whole milk

● 300ml double cream

Melt the butter on a medium-low heat. Add onion and the green part of the leek. Cover and sweat for 10 minutes until softened. Add half the sliced raw potatoes. Cover and allow to sweat.

Add half the smoked haddock – try to keep the centre showcase pieces for the garnish. Add the milk and gently simmer – do not boil – until the potatoes are soft and the vegetables are cooked through.

Blend soup base in jug blender to get the smoothest consistency. Strain and season with sea salt and white pepper to taste. Dice remaining potatoes into small cubes. Cook in boiling salted water until soft. Dice remaining white part of leeks, blanch and refresh so they are cooked through. Add when heating cullen skink through. Dice the centre part of the smoked haddock and set aside. To serve:

Add cream to the pan and add the cullen soup base. Warm through.

Add in the cooked diced potatoes, cooked leeks and diced raw haddock.

Bring to a very gentle simmer, trying not to break up the chunks of fish and potatoes, until the haddock is cooked through. Taste and check the seasoning again. Garnish with some olive oil and pea shoots or crispy leeks.

Serve with warm beremeal bread and Scottish seaweed butter.