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This document provides a recipe for Cullen Skink with Arbroath Smokies, a Scottish soup. It calls for making a fish stock with smokies, white wine, and vegetables, then using that stock to simmer potatoes, cream, milk, and flaked smokie meat. The soup is seasoned and served warm, garnished with chives and pepper to accompany bread and butter. The recipe serves 4 and was adapted from chef Nick Nairn's version of the traditional Scottish soup.

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69 views

Recipe 2 PDF

This document provides a recipe for Cullen Skink with Arbroath Smokies, a Scottish soup. It calls for making a fish stock with smokies, white wine, and vegetables, then using that stock to simmer potatoes, cream, milk, and flaked smokie meat. The soup is seasoned and served warm, garnished with chives and pepper to accompany bread and butter. The recipe serves 4 and was adapted from chef Nick Nairn's version of the traditional Scottish soup.

Uploaded by

Anonymous Cw1DGmRf
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Veasey&SonsFavouriteRecipes

Cullen Skink with Arbroath Smokies


Serves4

Ingredients

Forthestock(makes1.2litres)

2tbspoliveoil
2ArbroathSmokies,meatflakedandsetaside
100mldrywhitewine
100gwhiteveg(leeks,fennel,onion,roughlychopped)

Forthesoup

40gbutter
2shallots,finelychopped
2clovesgarlic,finelychopped
2leeks,finelychopped
600gpotatoes,peeled&diced
300mldoublecream
200mlmilk

Method
Forthestock,heattheoil,addthevegandstirwell.
Sweatfor10minsonlowdontcolour.
Removelidandaddthewine,boilfor1min.Add1.2litreswaterandtheSmokie
bonesandskin.Bringupalmosttotheboilthenskimwell.
Reducetheheatandsimmergentlyfor20mins.
Coolandstrainthroughafinesieve,keepingthestock.
Forthesoup,heatalargesaucepan,addthebutter,shallots,leekandgarlic.Sweat
for10minsbutdontcolour.
Addthepotatoesandstockfromearlierandsimmeruntilthepotatoesaretender.
Addthecream,milkandtheflakedfishandwarmthroughgently.
Seasonandserveinwarmbowls,garnishedwithchoppedchivesandaturnofblack
pepperandchunkyfreshbreadwithbutter.

ThisrecipewasborrowedfromNickNairnNickNairn'sCullenSkink

TriedthisRecipe?Tweetusyourcommentsorphotosto@FishmongersFR

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