This is a traditional Scottish smoked haddock recipe. It is a fine Scottish soup of great taste and
simplicity. This Cullen Skink recipe was provided by Kris Burrin, the exceptional English Chef of The
Seasons restaurant in Stonington.
About 30 minutes
Ingredients: (4 servings)
1 lb Finnan Haddie
2 pints full fat milk
2 oz. butter
85 ml double cream
1 fresh bay leaf
12 oz potatoes cut into 1/2″ cubes
2 medium onions
Salt and fresh ground black pepper
2 tbsp chopped fresh parsley
Peel one of the onions, cut in half and stud with the cloves. Put into a pan with the milk and bay leaf,
bring just to the boil and simmer for 5 minutes. Add the Finnan Haddie and simmer for 4 minutes. Lift
the fish out onto a plate and strain the liquid through a sieve into a jug. When the Finnan Haddie is cool
enough to handle flake into large pieces and set aside.
Peel and finely chop the remaining onion. Melt the butter in a large pan, add the onion and cook over a
gentle heat for 5 minutes, until softened but not brown. Add the reserved milk and diced potatoes.
Bring to the boil, then simmer gently for 10 minutes, until the potatoes are cooked but still just firm.
Blend half the soup in a liquidizer until smooth. Return to the pan with the double cream and Finnan
Haddie flakes, season with a little salt and pepper and warm through for 1-2 minutes.
Serve in a warmed soup tureen, scattered with the chopped parsley. In the picture above – taken at the
Seasons Restaurant in Stonington, Kris Burrin also added a few flakes of crisped parsnip to garnish.