Traditional Cullen Skink

https://www.donaldrussell.com/cullen-skink.html?___store=default 29199 Traditional Cullen Skink https://www.donaldrussell.com/media/catalog/product/r/d/rd234bt-1.jpg 0.00 GBP InStock /Recipes & guides/Recipes/Everyday Recipes /Recipes & guides/Recipes/Seafood Recipes Melt the butter in a large pan and add the onion and leek Our cullen skink recipe puts light and flaky fish front and centre. Its light creamy texture gives you a traditional Scottish cullen skink to be proud of. recipe - £0.00 per kg GBP 5kg No 1 No Food /r/d/rd234b.jpg Bertha Niven 4 Preparation time|10 mins ~ Cooking time|20 mins 2-3 Smoked Haddock Fillets|50g Butter|1 large Onion (chopped)|½ a Leek (white section only, chopped)|700g Potatoes (chopped)|300ml Milk|Small carton Single Cream Melt the butter in a large pan and add the onion and leek, then add the potato taking care not to let it stick to the base of the pan. |Add the milk and bring to the boil, reduce to a simmer and cook slowly. |Separate the fish into chunks and add to the soup, simmer until cooked and add the cream to serve. |Serve with crusty bread and butter. Shop Haddock No No https://www.donaldrussell.com/media/catalog/product/r/d/rd234bt_3.jpg https://www.donaldrussell.com/media/catalog/product/r/d/rd234b.jpg