CULLEN SKINK 

Hi all, have been on the move.

Our recent 9 day tour to Scotland was simply super !

Blessed with superb weather all throughout, it was simply lovely - the countryside, the greenery , the long stretched out farms with the sheep grazing , the horses prancing , cows mooing , deer huddled in a corner twitching their ears at the sight of human sounds , the Lochs with the calm blue -green waters stretched far and wide with sailing boats and ships, the mountains, the sandy banks - all adding to the beautiful highlands!.

And adding to this list ( the foodies that we are) was the super Scottish Food! Coming your way are the recipe of the Scottish dishes I ate and liked. 

As we reached Lake Lomond we stopped for Lunch at the Oak Tree Pub - a nice warm and welcoming place it was, with the hungry crowd bustling in and out, yet not chaotic . Seated by the window and sipping cold beer and coke we awaited our order of the Scottish fare - "Cullin Skink", "Hagus" and also the alltime favourite everywhere "Fish and Chips" . 

To a visitor the name of a soup - "Cullen Skink" would sound very odd without a background of Scottish food.

The soup is a local speciality of  Cullen, a small fishing village in Moray firth on the north east coast of Scotland where the Haddock is very popular.  So its soup is a natural outcome and the name Cullen Skink is said to come from the Gaelic word "Essence". It is served on Scottish occasions such as Burns
Night ( 25th Jan) and on Saint Andrews Day( 30th Nov) and ofcourse in restaurants too.

After awhile our order arrived and our wait was over . The aroma and just one spoon of the Cullen Skink was enough for wanting more ! 

The "Cullin Skink"  soup was simply superb. Its a thick Scottish soup- really like a creamy thick fish chowder. Though traditionally made of smoked Haddock (finnan haddie) , it is now mostly made with undyed smoked Haddock ,Potatoes and Onion. Some use Leek but that is not the traditional Scottish Cullen Skink !

 (finnan haddie is smoked haddock. The name finnan is said to have probably originated in Findon, near Aberdeen in Scotland and "Haddie" is a slang for haddock.  Nowadays it's made mostly with undyed smoked Haddock.

 I just had to get the recipe and managed and am sharing it with you below : 

Cullen Skink

Ingredients :

300 g (10.5oz) Smoked haddock  ( we could try this soup with Sear Fish  ) 

1 to 2 Bay leaf 

1 litre (1.5 pints) semi-skimmed milk

1 large onion chopped finely ( we can use leek -but only the white part ie  instead of onion but that is not scottish for this soup ) 

few stalks parsley (keep the leaves for later) 

1/2 tbsp parsley leaves chopped finely

500 g (2-3) potatoes 

salt/pepper to taste

Instructions :

1. Put the smoked haddock, bay leaf and parsley in a large pan and pour the semi-skimmed milk over it .

2. Cover and poach the fish very gently over a low-medium heat for about 10 minutes ( Don't  overcook the fish otherwise it will turn rubbery).  

3. Remove the fish with a slotted spoon and set aside on a plate to cool. 

4. After removing the cooked Haddock, add the chopped potato and onion / leek, cover and leave to cook gently until soft for 15-20 minutes.

4. When the fish cools remove the fish skin and flake the fish with your fingers, and remove the bones .

5. Remove the bay leaf and parsley stalks from the pan, then blitz the soup with a hand blender (or transfer to a liquidiser or food processor). 

 6. Add some pepper powder and stir in the flaked smoked haddock and chopped parsley and gently heat.

7. Serve hot . The thick and creamy soup with its smoky fragrance is simply super !

NB : I was told that for a chunky soup - to use potatoes like Charlotte and for a smooth soup the floury potato Binje is good or just a normal indian potato

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