Cullen skink

Preparation time:
45 mins
Energy (Kcal):

How to make

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.

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.

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.

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

PER SERVING 244 Kcal, fat 11.5g, saturated fat 6.4g, salt 3.6g, carbohydrate 16.1g, sugar 7.9g, fibre 1.6g

Do you have a Fab Recipe?

The join in the fun and share your wonderous flour-based creations with us. Your recipes needn't be the most elaborate but it helps if it is interesting, simple and quick to make. And naturally very tasty. Once your recipe is approved, we'll publish it here on Fab Recipes and we'll tweet it for you as well, three times. So go ahead and send us your recipe.