Strain the haddock, reserving the cooking stock. © 2020 Guardian News & Media Limited or its affiliated companies. For the stock, heat the butter and vegetable oil in a large pan and gently fry the leeks, onions and fennel for 3-4 minutes, or until softened. Take the pan off the heat. And you have a search engine for ALL your recipes! Mark Hix says that his host on a fishing trip in Aberdeenshire left the skin on his potatoes, which I'm always a fan of with soup: it gives a more intense flavour. Lift out a generous slotted spoonful of potatoes and leeks, and set aside. Meanwhile, remove the skin, and any bones from the haddock, and break into flakes. Mark Hix uses just leeks in his soup, which I think is a shame, because the sweetness of onions makes a lovely contrast to the savouriness of the fish. Our delicious recipe includes leeks and potatoes — the perfect warming starter for Burns Night!
The traditional Cullen skink recipe originates from Scotland and is named after a coastal town in the region of Moray hence the rich, warming nature of the dish. What does developing a Covid-19 vaccine look like? I also think the haddock, which has been simmered for 15 minutes, has gone a bit rubbery, which is a shame. 4. 2. They're right, but onions can beat even pungent smoked fish into submission: this is more like onion soup with a hint of haddock. Gary, however, blanches half the potato chunks separately, then adds them to the liquidised soup along with the haddock. His death was widely reported on Wednesday, followed by some press speculation as to the cause. As I never leave any mash lonely and unloved in the bottom of the dish, I have to make some especially for the occasion, and then, as the recipe from the Potato Council counsels, whisk them into the finished soup. Mark Hix says that his host on a fishing trip in Aberdeenshire left the skin on his potatoes, which I'm always a fan of with soup: it gives a more intense flavour. ), River Cottage recipe cullen skink. Potatoes provide the filling bulk in a cullen skink: the New York Times suggests that canny Scottish cooks often use leftover mash, and indeed, many of the recipes online contributed by home cooks echo this practice. About that name: Cullen is, of course, a fishing town on the Moray Firth, an inlet popular with haddock, while "skink" has a more puzzling history. Hugh Fearnley-Whittingstall and Nick Fisher poach their fish in milk, and, once it's cooked, add this milk, along with the potatoes, to some fish stock and sautéed onions, and simmer the two together. Cook until the potato is tender. It confirmed Rhodes, who died aged 59, collapsed at his home in Dubai with a subdural haematoma, which is usually associated with a brain injury. Add the white wine to the pan and bring to the boil. Mark Hix, for example, gives a recipe in British Regional Food which involves cooking the ingredients in fish stock, and stirring in a couple of tablespoons of cream at the end. By the time it comes to the boil, the fish should be just cooked – if it's not, then give it another minute or so. Having owned several restaurants in London and around the UK, including Rhodes 24, Gary achieved many of his personal ambitions during his career, including cooking for the late Princess of Wales, the Jordan Formula One team and the Manchester United football team. What does developing a Covid-19 vaccine look like? The New York Times claims it comes from the Middle High German word for a weak beer, which seems to make some of sense for a thin soup, but the Oxford Companion to Food counters that it's a variation of the German "schinke", or ham, denoting a shin specifically: "so the archetypal skink is a soup made from shin of beef". US election 2020 polls: Who is ahead - Trump or Biden? If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine. By the time it comes to the boil, the fish should be just cooked – if it's not, then give it another minute or so. Warm the oil in a pan. All rights reserved. Stuffed full of warming wintery ingredients like smoked fish and starchy potatoes, made rich and comforting with milk or cream, it never fails to cheer, even in the darkest days of January. It does the job of thickening it, but I miss the chunks of potato in the other soups. If you don't have a blender, mashing it as Sue does is another perfectly good option. They're right, but onions can beat even pungent smoked fish into submission: this is more like onion soup with a hint of haddock. Extra nutrients. Gary Rhodes' life in pictures: Michelin stars, MasterChef and more, Tech to spot sailorâs mood in tough global race. 2. Leeks do bring a nice green freshness, however, so a mixture of the two, as recommended by Gary Rhodes, seems to be the best option. US election results: Tables turned as Trump voters start to worry. Take the pan off the heat. Cullen skink from New British Classics by Gary Rhodes. Always check the publication for a full list of ingredients. Season to taste, and serve with a generous spoonful of the potato, leek and haddock mixture in each bowl, and a sprinkling of chives. VideoRescuers rush to save beached pilot whales, Finding positivity in lockdown through photography, Bushfire koalas going back to the wild. Melt the butter in another pan on a medium-low heat, and add the onion and the leek. "After dinner, Gary unfortunately collapsed in their residence and was rushed to hospital but unfortunately passed away due to subdural haematoma. Pour in the haddock cooking liquor and bay leaf, and bring to a simmer. This is lovely – silky, rather than thin, and creamy without being off-puttingly rich (after all, this is a Scottish fishwives' dish). Lift out a generous slotted spoonful of potatoes and leeks, and set aside.
Season to taste, and serve with a generous spoonful of the potato, leek and haddock mixture in each bowl, and a sprinkling of chives. Photograph: Felicity Cloake, ullen skink. Serve the soup with crusty bread and sprinkle with the chopped fresh parsley and a sprinkling of freshly grated nutmeg. Shopping List; Ingredients; Notes (0) Reviews (0) bay leaves; double cream; onions; potatoes; milk; butter; smoked haddock; Where’s the full recipe - why can I only see the ingredients?