William Lander, Daniel Morgenthau, Shaun Searley

Cullen Skink

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

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
Scotland

Ingredients

Method