Saturday Kitchen: Quinton's Cullen Skink recipe
This Scottish soup made with smoked haddock, potatoes and onions is a great warming winter dish. Serves 4
INGREDIENTS (Serves 4 )
10ml vegetable oil
2 medium leeks (cleaned and finely chopped, a handful to be reserved for garnish)
2 onions (peeled and finely chopped)
1 clove of garlic (crushed)
250ml white wine
500g natural (undyed) smoked haddock
350g potatoes (peeled, halved and quartered)
500ml double cream
4 eggs (poached, soft)
1 loaf soda bread to serve
In a medium size pan, melt the butter and add the oil. Sauté the leeks, onions and garlic until tender but without colour.
Add the wine, potatoes and water and cook until the potatoes are soft and falling apart.
Meanwhile, in another pan add the smoked haddock and milk and gently heat to poach the fish until it begins to flake.
Once the fish is cooked, strain the milk and put the fish to one side. Add the milk and double cream to the soup and then blend until smooth.
In a small pan, sauté the reserved chopped leeks, keep these separate.
Flake the poached smoked haddock into the soup, being careful to remove any bones and skin.
Check the seasoning and add salt and black pepper if needed.
Serve garnished with the sautéed leeks, a runny poached egg on top and buttered soda bread on the side.
This recipe is from Quinton Bennett, head chef at The Gun, 27 Coldharbour, Docklands, E14, thegundocklands.com.