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Cullen Skink


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Member since 2013

Serves 4 | Prep Time | Cook Time 40 minutes

Ingredients

470g of smoked haddock, undyed
500ml of milk
12 quail eggs
2 large white potatoes
4 shallots, diced
100ml of white wine
500ml of chicken stock
90ml of double cream
1 tsp of mustard powder
1 lemon
1 handful of parsley leaves
1 handful of chopped chives
salt
1 knob of butter


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Pairs Well With


Notes

Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night

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