Cullen is a small village on the Moray coast, and this thick fish broth – or skink – is the local speciality. Delicious it is too!
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.
Lastly add the cream, being careful not to let the soup boil. Garnish with chopped chives.
© 1988 Keith Floyd estate. All rights reserved.