Here is a good warming dish for the cold weather months.  Thank you to Graham Hughes for writing his recipe up for us to use.

Cullen Skink

Cullen skink is smoked haddock chowder from the northern regions of Scotland. In fact from a small town situated between Banff and Inverness called Cullen, hence the name. The second part of the name, literally translated, means “stew or soup”. This is my “adaptation” if you like, of this very popular, and, if well made, delicious dish. I find that once made it can serve as a main meal, and not just as a starter, due to it heartyness. The recipe suggests that you use Finnen Smoked Haddock, but it is not normally a product that you can readily buy at the local supermarket. I find that natural smoked haddock is just as good. Also you can always adapt the dish to your own taste for instance if you do not like leeks, don’t put them in. If you like mushrooms put them in. But be warned, if you change the dish it is no longer “Cullen skink” and any good Scotsman will have “yer we guts” for claiming so.

I would also like to stress that I don’t normally use specific measurements in dishes such as this, it’s all according to taste.

INGREDIENTS

- 2 medium sized natural smoked haddock fillets. (Ask the fish monger to “v” bone & skin them, and give you the skin and bone in a separate wrapping)

- 1 large baking potato (peeled & cut into 1cm dice)

- 1 leek (cut lengthways, chop & wash)

- 125 ml fresh double cream

- Handful of fresh chives (chopped)

- 2 ½ oz plain flour

- 2 ½ oz butter (or equivalent)

- 1 pint of fish stock (see attached recipe)

- pepper (to taste)

- 1 oz of butter (or equivalent)

1- cut the haddock into 1 inch dice and store in the fridge until required

2- Boil the potato for 8-10 minutes, until slightly under cooked, then place the pan in the sink and run the cold tap into the potatoes until they have cooled down completely (this is known as blanch and refresh). Drain the potatoes and set aside for later.

3- Melt the 1 oz of butter in a thick bottomed pan on a medium heat, then add the leeks and gently fry until soft without colouring (cooked but not burnt), transfer into a bowl and set aside for later.

4- Wipe out the pan with kitchen paper, then place back on the medium heat with the 2 ½ oz butter. (This saves on the washing and pan usage). Gently melt the butter then add the flour, mix with a wooden spoon in to a sandy texture (this is known as a blond roux). Remove from the heat until you are ready to start the next stage… if you leave the roux on the heat it will “dextrinize” and be rendered no good

5- Once the roux is on the heat gradually add the stock (very gradually to start with), mixing constantly with a wooden spoon. At first a thick paste will form, then, as you add more stock will start to thin out to form a sauce. Do not add more stock until the sauce starts to bubble each time. Keep adding the stock until the sauce is made and no more stock remains. This is known as a “velouté”.

6- Add the haddock, the potato, the leeks, followed by the chives, then turn off the heat. The heat of the sauce will cook the haddock sufficiently, as it has been cut into small pieces. Season with the pepper, and salt if necessary

7- Finish with the double cream

A final note to add is that make sure you cool it down as quickly as possible if you intend to store it. And store it in a refrigerator in a lidded container. Use within 3 days. It will freeze well but remember how long its shelf life was before freezing. Do not store it any longer than what was remaining before freezing. And reheat it only once. These are good guide lines to use in any circumstances when dealing with high risk foods such as fish and meat

THE FISH STOCK

Sweat (lightly fry) shallots, parsley stalks half a lemon, 3 pepper corns, white fish bones and skins in a little butter, without colouring. Top the pan up wit water or if you do not have many bones add a fish stock cube or alternative. Cover wit a piece of shaped greaseproof paper on simmer for 20 minutes

Making the stock is the point where you can use the smoked haddock bits that the fish monger trimmed of the fish for you. If you want you can substitute the fresh stock for alternatives; however it will show in the taste

By Graham Hughes