Burns Night Recipes: The Traditional Cullen Skink
Burns Night is a celebration held to honor the late poet Robert Burns. Along with the different kinds of recitals, the night cannot be completed without the sumptuous and fancy dinner. You will be taught how to cook one of the traditional Burns Night Recipes which is called the traditional Scottish Cullen Skink.
For this recipe, you will need:
- 1 tablespoon of olive oil or vegetable oil
- 1 chopped and well-rinsed leek which is cut into 2 cm cubic parts
- 1 litre of fish stock
- 200 grams of waxy potato which are peeled and cut into 2 cm cubic parts
- 300 grams of smoked and undyed Scottish haddock fillet
- 1 piece of bay leaf
- 1 teaspoon of freshly ground pepper
- 2 tablespoons of whipping cream
- Chopped Chives
Preparation and Cooking
- In a non sticky pan, warm the oil that you have chosen for this recipe, either the olive oil or the vegetable oil. Pick the kind of oil that will suit your taste.
- Put the chopped leek into the pan then cover. Cook for a few minutes until the leek becomes soft.
- Open the pan and add the haddock, chopped potatoes, bay leaf, and the stock.
- Add the teaspoon of ground black pepper.
- Boil the mixture and let it simmer for 15 minutes.
- Using a slotted spoon, remove the haddock from the frying pan.
- Cool the fish for a few minutes until you can touch it. Then, remove the skin of the fish as well as the bones. Afterwards, put the haddock back into the frying pan.
- In a liquidizer, you should then blend a ladle which is full of the soup then return to the frying pan.
- Put the whipped cream and let the mixture simmer for two to three minutes.
- To your likings, you can add more black pepper if you want to.
- Sprinkle the chopped chives at the top of the mixture then serve the dish.
- For added deliciousness, serve the meal with some granary bread.