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

1. Fry onion until transluscent, add cubed tatties and water, bring to boil and simmer for 10 to 15 mintutes.
2. In another pan bring milk, fish, bay leaves and lemongrass to a gentle simmer. Cook for 5 minutes.
3. Remove fish and flake. Dispose of herbs.
4. Add fish and milk to tattie, onions and water, simmer for another 5 minutes. Check tatties are soft.
5. Serve with parsley and grated lemon garnish.