Smoked Haddock is delicious any time of the year. What better way to savour Sunday than with a simple and scrumptious Scottish Cullen Skink?
A large smoked haddock (weighing around 2lb)
1 large onion, finely chopped.
2 pts pints (1200ml) milk
1 large potato chopped finely
Salt and pepper
1 bay leaf
Skin the haddock before cooking. Place the smoked haddock with milk and bay leaf, in a large pan. Poach gently for a few minutes. Remove fish from pan. Add onion and potato to pan and cook gently until soft. When the vegetables are soft, remove the bay leaf. Liquidize the milk, onion and potatoes until they are like a smooth cream; if you don’t have a liquidizer, try a food processor. If you don’t have that, then use a potato masher although you won’t get such a good smooth creamy texture. Return to the pan, and add the flaked haddock. Season with pepper – note that you probably won’t want extra salt, as the smoked fish usually provides enough salt. Add chopped parsley.
Ith do shàth!
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