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

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.