Here’s the full recipe for Neal Robertson’s 2014 World Championship winning traditional Cullen Skink.
The recipe will make three hearty or four generous portions.
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Ingredients
- 1 medium onion, very finely diced
- 250g Duke of York potatoes from Stuart Morris at Balgersho, diced to 1cm
- 25g unsalted Scottish butter
- 10ml Stark’s rapeseed oil
- Salt and pepper
- 300ml water from your favourite well
- 250g undyed smoked haddock (The winner used fish from the lovely wee fish shop in Lady Wynd, Cupar).
- 500ml full fat gold top milk
- Chiffonade of parsley and chives
Method
Lay the fish in a wide enough pan for it to lie flat, cover with the milk and bring to the boil. Turn off the heat and leave to rest for five minutes.
Tip the onion, butter, oil, salt and pepper into a large pan and fry gently until the onion is transparent.
Tip in the potato and fry for another few moments.
Crank up the heat and add the water, lift the fish from the milk and pour it in.
Ease down to a gentle simmer.
Break the fish into large chunks, removing any skin or bones.
Chop parsley and chives until you can’t bear to chop any more, that is a chiffonade.
Take a couple of ladles of the soup and pound in a mortar and pestle until smooth, then tip back in. You now have a thick soup that still has chunks in it.
Slide the fish back into the soup, warm through then serve with a sprinkle of chiffonade on top and crusty home made bread on the side.
Neal Robertson, World Cullen Skink Champion 2014, www.thesponco.com
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