Now I've said my version of Cullen skink because traditional recipes, and the making of, if not careful will always end in an argument! Every chef I know has "their" version, I'm no exception, I don't by any means think it's the best! It's just the way I've always made it
SHOPPING LIST
400g of Maris piper potatoes, peeled and cut into nice chunks
50g of butter
1 onion peeled and finely chopped
500g of undyed smoked haddock
400ml of water
600ml of full fat milk
Good bunch of chopped chives
A good splash of double cream
METHOD
Cook your potatoes in salted boiling water for about 25 minutes
Whilst they are cooking, melt the butter in a pan and sweat down the onions
Cut the smoked haddock (remove the skin first) into large chunks and add them to the onions with the water
Gently simmer for 10 minutes
Lift out the haddock and once it's cool enough break into nice flakes
Drain off the potatoes and mash or use a potato ricer
Add a good knob of butter and season to taste
Gently whisk the cooking liquid from the smoked haddock into the potatoes
Now stir in the milk
Bring slowly to the simmer
Add the haddock flakes, chopped chives and the cream
Season to taste ( I like mine quite peppery )
Serve immediately with some crusty home baked bread