Cullen Skink
Serves 4
INGREDIENTS:
•675g (1 lb) smoked Finnan haddock fillets, undyed, skinned
•2 bay leaves
•2 cloves
•1.2 lt (2 pt) full fat milk
•55g (2 oz) unsalted butter
•2 onions, finely chopped
•1 tsp soft thyme leaves
•175g (6 oz) mashed potato
•2 tbsp parsley, chopped
•Salt and ground white pepper
METHOD:
•Cut the haddock into large chunks and put in a saucepan with the bay leaves and the cloves.
•Cover with the milk, bring to the boil and simmer for 6 minutes. Remove the fish and when cool enough to handle flake into small pieces. Retain the cooking liquor.
•In another saucepan, melt the butter and cook the onions and thyme leaves over a moderate heat until the onion is soft but without colour. Strain the fish cooking liquor into the onion pan and bring to the boil.
•Pour in the milk and simmer for 10 minutes then fold in the mashed potato and stir to achieve a soupy consistency, fold in the haddock.
•Just before serving check the seasoning and add the chopped parsley.
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Weather for Dinnington
Wednesday 23 May 2012
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