Cullen Skink

Method

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1. Put the haddock skin side down in a wide pan with the milk and bay. Bring to a bare simmer and poach 5 minutes.

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2. Lift the fish out onto a plate. Strain the milk and keep it. Peel off the skin and flake the flesh into large pieces, checking for bones.

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3. Melt the butter in the pan and cook the onion and leek over low heat for 10 minutes without colouring.

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4. Add the potatoes and the water, bring to a simmer and cook 15 minutes until soft.

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5. Crush about a third of the potatoes against the side of the pan — that is the thickener.

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6. Pour the reserved milk back in and warm through without boiling.

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7. Add the cream, then the flaked haddock, and heat 2 minutes only.

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8. Season with white pepper, and taste before adding any salt — the fish has usually done that job.

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9. Serve with chives, parsley and oatcakes or bread.

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Chef’s Tips

• Undyed haddock. The yellow stuff makes a soup that tastes of dye and salt.
• Poach the fish in the milk that becomes the soup. Nothing is wasted.
• Never boil once the milk is back in — it will split.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Oatcakes or crusty bread
• A dry white wine
• A dram of Speyside whisky

Storage & Reheating

Refrigerate up to 2 days and reheat gently. Do not freeze — the potato goes grainy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.