Cullen Skink
Ingredients
- 4 Shetland Tatties (peeled and cut in 1cm cubes)
- 250g Smoked Haddock
- 1 Onion
- 300ml Water
- 250ml Whole Shetland Milk
- 2 Bay Leavse
- 2 Sticks Lemongrass
- Bunch Fresh Parsley - Chopped
- 1 tsp Grated Frozen Lemon (plus more to garnish if desired)
Method
- Fry onion until transluscent, add cubed tatties and water, bring to boil and simmer for 10 to 15 mintutes.
- In another pan bring milk, fish, bay leaves and lemongrass to a gentle simmer. Cook for 5 minutes.
- Remove fish and flake. Dispose of herbs.
- Add fish and milk to tattie, onions and water, simmer for another 5 minutes. Check tatties are soft.
- Serve with parsley and grated lemon garnish.