Cullen Skink Recipe With Leeks

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. Bring to a simmer and cook for about 10 minutes until the potatoes are tender. Cullen skink is a creamy scottish soup recipe with smoked haddock leek and potatoes.

Olivia Luz

Heat the butter in a large pan over a medium low heat. Add the leeks and sweat gently for about 10 minutes until soft. Sauté for 15 minutes until soft and sticky but not coloured. Dust the plain flour into the soft leeks stir and combine and continue to cook for 2 minutes. Mark hix for example gives a recipe in british regional food.

Sometimes cullen skink is served with a softly poached hen s egg on top for an even more filling soup. Although cullen skink relies upon a certain amount of milk or cream to give it richness when and how much to add varies wildly. Named after cullen the town in north east scotland where it was first made this warming winter dish is perfect for cosying up with. Remove the chicken and strain the broth. Cullen skink generally only has potatoes in it but leeks are a popular addition.

Pour the haddock cooking liquor throughout a sieve onto the flour and leeks. Use the chicken for another recipe put back into the pot add the rice and simmer for about 15 minutes. Wash the leeks well. Basically the perfect soup for anyone who loves the comfort of fish pie. Variations to cullen skink.

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Add the leeks and simmer until the rice. Add the leek and pinch of salt along with the curry powder. Add the white wine to the pan and bring to the boil. Add the potatoes and reserved stock. Cullen skink is a traditional scottish soup that contains smoked haddock potatoes leek and milk or cream.

Place the butter in a large saucepan add the leeks onion and garlic and place on a medium low heat. As mentioned cream is also another common addition to cullen skink but we prefer ours without it as it s already a rich smoked fish soup. Boil the chicken and giblets in 8 cups of water with about 2 teaspoons of sea or kosher salt for about 1 5 hours skimming as needed. Fry the leek with the onion to allow it to soften. There are many variations of this dish and each scottish family has its own recipe that they pass down through the generations.

Stir in the cream and flakes of smoked fish. 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. Cover and allow to sweat without colouring for about 10 minutes until the leeks are very soft. Stir in the cream and flakes of smoked fish. Place the butter in a large saucepan add the leeks onion and garlic and place on a medium low heat.

Cover and allow to sweat without colouring for about 10 minutes until the leeks are very soft. Add the leeks and simmer until the rice. Pour the haddock cooking liquor throughout a sieve onto the flour and leeks. Sometimes cullen skink is served with a softly poached hen s egg on top for an even more filling soup. Heat the butter in a large pan over a medium low heat.