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Cullen Skink
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Keith Floyd
Published 1988
Cullen is a small village on the Moray coast, and this thick fish broth – or skink – is the local speciality. Delicious it is too!
Ingredients
1½ lb 750 g 2
Method
Poach the haddock, onions and potatoes in the milk until cooked and all broken down. Strain and reserve the milk. Process the fish mixture in a liquidiser.
Melt the butter and stir in the flour. Gradually add the reserved milk, stirring; add more milk if necessary. Then add the fish mixture and season to taste, taking care with the salt as the soup will already be fairly salty.