Servings: 6 · Prep Time: 15 mins · Cooking Time: 40 mins
Total Time: 55 mins
Soups | Salads & Starters
Cullen Skink is a traditional Scottish smoked haddock recipe and our take on it has been adapted by our chef Will Proctor, who as he happens to live in Scotland, has come to know exactly what it should taste like. It is a chunky soup that tastes great all year round, but it more often served in the colder months.
- Smoked Haddock (2 fillets)
- Celery (2 sticks)
- Chicken stock (700ml)
- Double Cream (120ml)
- Bay leaf
- Salt & Pepper (to taste)
How to Prep the ingredients:
1 celeriac, peeled and cut into 1cm cubes (keep the peel for later)
2 leeks, cut into 1cm cubes
1 onion, cut into 1cm cubes
2 sticks of celery sticks, cut into 1cm cubes
2 fillets of naturally smoked haddock
700ml of chicken stock
1 bay leaf
120ml double cream
Salt & pepper to season
Optional: handful of wilted wild garlic or spinach
Place equal amounts of the chopped vegetables into two separate pans.
In pan 1, add the chicken stock so the vegetables are just covered.
In pan 2, cook vegetables in boiling water until tender, then drain & set aside.
In a third shallow pan place the smoked haddock with enough water to just cover for poaching. Add the bay leaf and the celeriac peel.
Cook the haddock over a medium heat for around 5 minutes until it flakes easily, then remove the haddock from the pan. Continue to heat the haddock stock until it has reduced by around 70%.
Add the reduced haddock stock to pan 1 containing the chicken stock and vegetables. Then blitz to create a soup.
Add the rest of the cooked vegetables, from pan 2, to the soup. Then add the flaked haddock.
Add the cream and season to taste.
Add an optional garnish of wilted wild garlic or spinach leaves.