Cullen Skink

Cullen Skink is a deliciously hearty soup originating from the little fishing village of Cullen on the Moray Firth of Scotland.

Culle Skink

Method

  1. Warm the oil in a pan, add the chopped leek, cover and gently cook for a few minutes until soft.
  2. Add the stock, bay leaf, potato and haddock. Season lightly with black pepper.
  3. Bring to the boil and simmer for 15 minutes.
  4. Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.
  5. Blend a ladle full of the soup in a liquidizer and return to the pan.
  6. Stir in the double cream and simmer for another 2 or 3 minutes.
  7. Add more black pepper if necessary, then sprinkle with the chopped chives and serve.

Serve with chunks of fresh wholemeal or granary bread

Recipes provided by Andrew Fairlie, chef at the world-famous Gleneagles Hotel. The St Andrew’s Day Menu has been produced to get everyone celebrating Scotland's national day in style.

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Go to Scottish Recipes for more dishes.

Ingredients

Serves 4

  • 1tbsp olive or vegetable oil
  • 1 leek, well-rinsed, chopped and cut into rough 2cm cubes
  • 1 litre homemade fish stock or reduced-salt fish stock cube (or half standard stock cube) dissolved in 1 litre of water
  • 200g of peeled waxy potatoes cut into roughly 2cm cubes
  • 300g undyed smoked haddock fillet
  • 1 bay leaf
  • Freshly ground pepper
  • 2tbsp double cream
  • Roughly chopped chives