Cooking, Cullen Skink
2 small or 1 large Finnan Haddocks
1 large onion, finely chopped
1 1/2 pt milk
Cooked mashed potato to thicken
2 oz butter
Salt and pepper
Garnish: some cream and chopped parsley
Place the fish and onion in water and bring to the boil.
Simmer gently until the fish is cooked.
Remove the fish, take off the skin and bones and return to the
Simmer for another 20 minutes.
Add potatoes to give a creamy consistency.
Meanwhile flake the fish roughly and finally add to the soup.
Garnish with cream and parsley.
To Scottish Cooking
Return To Scottish Recipes