Cullen Skink with Oatcakes (4)

This is Stephen Harris’s version of this Scottish classic soup.

Cullen Skink with Oatcakes (4)
Print Recipe
Cullen Skink with Oatcakes (4)
Print Recipe
  1. Add the smoked haddock fillets to a saucepan (cut into pieces to fit into the pan, if needed) and pour over the milk. Gently bring to a simmer. As soon as the milk begins to simmer, turn off the heat and leave to one side to cool.
  2. Peel the potatoes and cut in half lengthways. Slice the potatoes into thin slices, about 2-4mm in thickness.
  3. In a large non-stick frying pan over a medium heat, add the oil, butter and shredded leeks. Keep stirring as the butter melts and the oil heats up.
  4. Add a good pinch of salt and cook the leeks for about five minutes, until they are soft, but not coloured.
  5. Stir in the sliced potatoes, along with three good pinches of salt. Cook for a further two minutes.
  6. Add the poaching milk from the haddock to the leeks and potatoes, setting the fish aside, and bring to a simmer. Cook for 15 minutes, or until the potatoes are soft. The milk will reduce and thicken.
  7. Add the double cream and bring back to the boil. Simmer until you have a thick, soupy consistency – about three minutes on the hob.
  8. Flake in the poached smoked haddock and allow the heat of the soup to warm it through. Add a few good twists of black pepper, salt to taste and a squeeze of lemon juice.
  9. Divide the soup between four warmed, wide bowls and sprinkle over the chives.Crumble the oatcakes over the soup, if using, and serve.
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