The Hebridean Baker's cullen skink
The Hebridean Baker continues his tour of the Outer Hebrides. In this part, he takes us around the Isle of Lewis, exploring the beautiful scenery, the Callanish Stones and cooking the traditional Scottish Dish, Cullen Skink.
Cullen skink
Serves: 2
Ingredients
250g smoked haddock
150ml cold water
1 bay leaf
1 onion, chopped
1 leek, sliced and cleaned
1 tbsp butter
400g potatoes, peeled and chopped into small cubes
250ml milk
Salt and pepper, or seaweed flakes, to season
2 spring onions, chopped, to serve
Method
1. Place the haddock in a pan on a medium heat, cover with 150ml cold water and add the bay leaf. By the time it comes to the boil the fish should be just cooked. Set the fish aside but keep the stock.
2. Saute the chopped onion and leek in butter for 5 minutes until softened.
3. Add the potatoes to the onions and leek, then pour in the reserved fish stock and simmer until the potatoes are tender.
4. Remove the skin and any bones from the haddock and break into chunky flakes.
5. Lift out half the potatoes, onions and leeks and set aside. Add the milk and half the haddock to the pan and mash roughly – I season with seaweed flakes but sea salt and pepper will be just as delicious too.
6. Serve the soup in bowls and top with a generous spoonful of the chunky potato, leek and haddock mixture. Finally scatter spring onions on top.