Catherine Brown

Finnan Haddock and Potatoes

Cullen skink

Preparation info

  • 4–6

    Servings
    • Difficulty

      Easy

Appears in
Broths to Bannocks: Cooking in Scotland 1690 to the Present Day
Broths to Bannocks

By Catherine Brown

Published 1990

  • About

Ingredients

  • 1½ lb (750 g) mealy potatoes (e.g. Golden Wonders, Records)*, peeled
  • 1 onion<

Method

Cooking

Put potatoes and onion into a large pot with the water and cook till the potatoes are almost soft. Lay Finnan on top, put the lid on the pan, and cook for about 5 minutes till the fish is just cooked. Remove the fish, skin, bone, and flake the flesh. Meanwhile mash the potatoes and onions into the liquid in the pan.