Cullen Skink Risotto

Cullen Skink Risotto is a delicious starter that showcases Scotland’s outstanding natural larder and the finest locally sourced ingredients.

Craig Wilson - starter

Method

  1. Start by finely dicing the shallot and leek.
  2. Place them into a pan and gently sweat them in the butter without colouring. This should take about 15 minutes.
  3. Whilst waiting, cook the fish in simmering milk for 10 minutes and allow to cool slightly.
  4. Dice the potato as small and as finely as possible (as this will replace the rice in the dish).
  5. Add the crushed garlic and thyme to the onion mix. Then add the potato and stir thoroughly to ensure that the potato is covered in the butter mix.
  6. Start adding the milk a ladle at a time, stirring continuously to allow the potato to absorb the milk. The milk should be quite thick just before the potato is fully cooked.
  7. At this point, flake the cooked fish into the potato; add the crème fraiche and season with chervil garnish.

Recipe provided by Craig Wilson, chef at the Eat on the Green restaurant in Aberdeenshire.

Main dish

Dessert

Ingredients

  • 1 Large Natural Smoked Haddock
  • 2 Large Rooster Potatoes (Peeled)
  • 1 Shallot
  • 1 Small Leek
  • 1 Clove Garlic
  • 500ml Milk
  • Sprig Thyme
  • 50g Butter
  • 25g Crème Fraîche
  • Chervil to Garnish