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Cullen skink

Servings

6 45

Equipment

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Method

Step 1

Place the melted butter in the pan. Add the onion, potato and celery and gently cook until softened. Pour in 1 litre of chicken stock and bring to the boil. Reduce heat, cover and simmer gently for 10 minutes.

Step 2

Add the fish and the milk and return to the boil. Lower heat and season with salt and black pepper. Cover pan and simmer gently for a further 15 minutes, or until the fish and potato are tender.

Step 3

Lift fish out with a slotted spoon and discard any fish bones. Flake the fish flesh into a bowl and return flaked fish to the pan. Add the lemon juice and correct seasoning.

Step 4

Liquidise and heat through gently before serving. Garnish with a ribbon of cream and chopped parsley. Serve with Buttery Rowies.