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.
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.
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https://www.donaldrussell.com/cullen-skink.html29199Traditional Cullen Skinkhttps://www.donaldrussell.com/media/catalog/product/c/u/cullenskink.jpg00GBPInStock/Guides/Recipes/Everyday recipes/Guides/Recipes/Seafood recipes<p>Melt the butter in a large pan and add the onion and leek</p> <p>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.</p>GBP00https://www.donaldrussell.com/media/catalog/product/c/u/cullen-skink_1_1.jpgRD234Brecipe-£0.00 per kgNoComfort food, SoupsSeafood
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