Mark hix for example gives a recipe in british regional food. Absolutely top class great recipe i must say the best i ever had was on a trip back to scotland. Although cullen skink relies upon a certain amount of milk or cream to give it richness when and how much to add varies wildly. This recipe is very close i believe the difference could be rich cream in the chef s recipe. Many recipes for this soup add potatoes and or leeks and in some cases even white wine but this is the simpliest of all.
4 1 gently soften the onion in a heavy based pot. I was given this recipe for cullen skink skink means broth many years ago by a lovely lady called anita steffan who ran a b b in perthshire and i have made it many times since. For the stock heat the butter and vegetable oil in a large pan and gently fry the leeks onions and fennel for 3 4 minutes or until softened. Add the white wine to the pan and bring to the boil. We stayed at the cuillin hills hotel on skye the chef s cullen skink was to die for i can still taste it.
Or lightly poached quails eggs dropped into the soup before serving add a touch of sophistication if you are serving the soup on a more formal occasion. 4 add the milk stock water to the pot and place the fish on top. 2 add the diced potato and stir for a minute or two. Or lightly poached quails eggs dropped into the soup before serving add a touch of sophistication if you are serving the soup on a more formal occasion. 4 1 gently soften the onion in a heavy based pot.
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