Cherry & Dennis Helper Habitat
Scottish Cullen Skink with Smoked Haddock
蘇格蘭煙黑線鱈薯仔奶湯
Recipe overview
Smoked haddock, potato and leek simmer gently into a thick Scottish milk soup.
01
Ingredients
All ingredients
- 500 g smoked haddock
- 500 g large potatoes
- 1 piece leek
- 700 ml milk
- 30 g butter
- 300 ml water
- 15 g parsley
Seasoning
- 1 tsp Black pepper
02
Tools
- knife
- cutting board
- pot
- saucepan
- wooden spoon
- skimmer
- potato masher
- serving bowl
03
Steps
Step 1
Prepare potatoes
Peel and cut potatoes into 2 cm cubes.
Step 2
Slice the leek
Wash the leek well and slice thinly.
Step 3
Poach the haddock
Poach haddock gently in milk and water for 8 minutes.
Step 4
Lift and flake fish
Lift fish, remove skin and bones, and flake into large pieces.
Step 5
Strain poaching milk
Strain poaching milk into a measuring cup.
Step 6
Soften leek
Cook leek in butter 5 minutes until soft.
Step 7
Add potatoes and milk
Add potatoes and poaching milk and bring to a gentle simmer.
Step 8
Simmer potatoes
Simmer 15 minutes until potatoes are tender.
Step 9
Mash some potato
Mash one third of the potatoes in the pot to thicken.
Step 10
Return the fish
Fold in fish gently and heat for 3 minutes.
Step 11
Season the soup
Season with black pepper and avoid extra salt.
Step 12
Garnish and serve
Sprinkle with parsley and serve hot.
Common mistakes
- Boiling the milk splits the soup, while vigorous stirring breaks the fish into mush.
Tips
Keep the soup at a bare simmer and fold in the large fish flakes only at the end.
