William Lander, Daniel Morgenthau, Shaun Searley

Cullen Skink

Name: Cullen Skink
Yield: Serves 6
Cuisine: Scottish
Ingredients: 50 g brown butter jus; olive oil, for deep-frying; 25 g dredge mix; 50 g apple sauce; 1 small Granny Smith apple; 50 ml double cream; 50 g crème fraîche; 1 shallot, very thinly sliced; 100 g butter; ½ tsp black peppercorns; rind of ½ lemon; 750 ml milk; 750 ml fish stock; 1 floury potato; 25 g Dijon mustard; 400 g smoked haddock; 100 ml white wine; 2 celery sticks; ½ small fennel bulb; 2 small onions; 2 small leeks; 2 bay leaves; olive oil, for frying; 1½ garlic cloves; 2 sprigs of thyme

Preparation info

Serves
6

Difficulty
Complex

Appears in

The Quality Chop House

By William Lander , Shaun Searley and Daniel Morgenthau

Published 2019

About

Cullen skink is a wonderful creamy soup, thickened with smoked fish and potatoes, which comes from the small village of Cullen in northeast Scotland. We started smoking our own fish in our ovens five years ago and this dish came on the menu not long after. Crispy shallots and rich brown butter elevate a humble everyday Scottish classic to something pretty special.

Ingredients

Europe
United Kingdom
Starter
Pescatarian
Scotland

Ingredients

Method