Virtual Scotland

Cullen Skink

Cullen Skink

Cullen Skink is a thick soup made from Finnan Haddock (though any undyed, smoked haddock fillets will do). The name "Cullen Skink" means an 'essence' (derived from the Gaelic) of Cullen. Cullen is a small fishing village, in Morayshire, on the north-east coast of Scotland. It is a rather simple soup but the smooth, creamy texture and deep smoky flavour make it taste far more sophisticated.

Cullen Skink appears as a traditional Scots dish on a growing number of menus. As it grows in popularity more and more recipes for Cullen Skin appear but the main ingredients always remain: smoked haddock (traditionally Finnan Haddock), potatoes, onion and milk.

I have included 1 traditional recipe and 1 adaptation below with their respective methods but nowadays it is more common to use food processors and liquidisers. Guidlines for creating Cullen Sking using these gadgets are at the bottom of the page.

Cullen Skink Recipe 1

Ingredients:

Method:
Skin the haddock, then wash and place in a shallow saucepan with just enough boiling water to cover. Peel and chop the onion. Add to the pan and cook until the fish turns creamy. Remove the haddock, separate the bones and flake the flesh. Return the bones to the pan and cook for 1 hour, then strain this stock. Add the flaked fish, milk and seasoning. Bring to the boil and add enough potato to make a creamy consistency. Add the butter gradually and, if liked, stir in 2 tbsp cream.

Cullen Skink Recipe 2

Ingredients:

2oz (50g) butter
1 onion, finely chopped
1 bay leaf
1 pint (600ml) milk
½ (pint 300ml) water
¼ pint (150ml ) double cream [whipping cream USA]
12oz (13g) small new potatoes
1lb (450g) finnan haddock fillets (undyed and smoked haddock fillets)
Freshly ground sea salt and freshly ground pepper
2 tablespoons finely chopped fresh chives or parsley

Optionally you could add a blade of mace to this recipe

Method:
Similar method to the first recipe. Melt the butter in a large pan and add the onion. Cook gently until soft (roughly 6 to 7 minutes). Next add the bay leaf (and mace if included) and slowly pour in the milk and water. Add the potatoes and bring to the boil. Simmer until the potatoes are almost cooked (between 10 and 15 minutes).

Slice the haddock fillets into large chunks, add to pan and allow to simmer gently until the fish is cooked and the potatoes soft (should be about 10 minutes). Remove the fish and allow to cool sufficiently to allow handling. Remove the skin and flake into large pieces.

Next, remove the bayleaf (and mace if included) and mash the potatoes until the mixture is smooth. Add the fish flakes and carefully pour in the cream. Bring back to the boil and add seasoning and chives/parsley and serve VERY hot.

Place the fish and the milk into a large pan with the bay leaf and poach, very gently, until cooked. Do not over cook, it should only take a couple of minutes and take great care not to burn (easily done!).

Remove the fish and place to one side. Add the potato and onion, both finely chopped to the milk and cook gently until soft.

Next remove the bay leaf and blend (using a liquidiser or food processor) until very smooth and return to heat. Flake the fish, removing any skin, add it to the mixture in the pan and season.

Your Cullen Skink is now ready to serve piping hot and decorated with finely chopped parsley (or chives).

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Scottish Recipes