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Smoked haddock and potatoes (Scottish soup)
Scottish soup with chunks of smoked haddock and potatoes - eaten as a starter or a meal by itself - the perfect winter warming dish!
It is said that the dish was named after Cullen, a fishing village in the northeast of Scotland, where instead of the usual beef shin that goes into a soup known as Skink, the locals replaced it with smoked haddock. The resulting Cullen Skink has become renowned through out Scotland and since that lunch, a favourite of mine.
Read below the version of the soup, however, is less heavy.
- CULLEN SKINK
- 1 litre fish stock
- 300g smoked haddock
- 1 bay leaf
- 250g potatoes, peeled and cubed
- 3 tablespoons creme fraiche
- a pinch black pepper
- 1 tablespoon chopped chives
Bring fish stock to boil and add haddock and bay leaf, simmer for
Remove haddock and leave to cool.
Remove skin and bones and break Haddock into chunks; set aside. Strain the fish stock into another pot and bring to boil. Add the potatoes and cook for 15 minutes until soft. Add haddock chunks and simmer for ten minutes Stir in creme fraiche, seasoning to taste with salt and pepper. Remove from heat.
Serve haddock delicates garnished with chopped chives.
- 225g plain flour
- 300ml ice-cold beer
- sunflower oil
- 500g pouting fillets,
- cut into strips
- Tartar sauce
- 5 tbsp mayonnaise
- 1 tbsp lemon juice
- 2 gherkins, finely diced
First sift the flour into a bowl and whisk in the beer until you
have a smooth, creamy
batter. Season with salt.
Then heat the oil in a deep-fat fryer or large pan at 190°C/375°F.
Dip each piece of
pouting into the batter to coat it evenly, then carefully lower into the oil in batches
Cook for 5-6 minutes until crisp and golden. Don't overload your pan as this will make
the temperature drop and the batter will become soggy.
Drain the pouting onto absorbent kitchen paper afterwards.
To make the tartar sauce, mix together the mayonnaise, lemon juice
and spoon into a dish. Serve the hot pouting goujons with the tartar sauce and a wedge of lemon, chips optional.
Low in fat, pouting is a member of the cod family and is a common
fish around the
Pouting is a great-value alternative to cod and is ideal for pies
and fish cakes. It's also
delicious fried or baked. One portion of pouting, which is around 140g, counts as one of your recommended two portions of fish each week.