Cullen Skink

Updated at: Thu, 17 Aug 2023 08:45:01 GMT

Step 1

1 Preheat the over to 190 degrees , put the haddock in a dish and dot with 15g of the butter Pour over the milk and cover the dish with kitchen foil Put the dish in a preheated oven and poach the fish for about 15 mins until it is just cooked opaque. 2 Pour off the poaching liquid, reserving it to add to the soup later. Remove the skin and debone the fish thoroughly, flake into generous pieces Checking for bones astounding go, then set aside. 3 Melt the remaining butter in a large saucepan and add the leek, onion and potato. Soften the vegetables over a gentle heat for a few minutes then add the saffron and turmeric, Add the bay leaves and pour over the stock,simmer for about 12 mins Add the flakes fish to the chowder along with its poaching liquid,stir gently and add the cream,lemon zest and juice to taste, Stir through the parsley, season well with oak pepper and serve.

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