Sneem Black Pudding
90 min · 799 kcal · British
Cullen Skink
A thick, smoky soup from the fishing village of Cullen on the Moray Firth: undyed smoked haddock poached in milk, then simmered with softened onion and floury potato until creamy, and finished with parsley.
Instructions
- Lay the 110 g of smoked haddock in a small heavy pan and pour over 175 ml of whole milk and 100 ml of water. Add the bay leaf, bring barely to a simmer over a low heat and poach for 4 minutes, until the flesh parts easily at the thick end.
- Lift the haddock onto a plate with a slotted spoon and leave until cool enough to handle. Strain the poaching liquid into a jug, keeping the bay leaf, and pull the fish into large flakes, discarding the skin and any bones. Do not season yet, smoked haddock is salty.
- Wipe the pan, melt 10 g of butter over a low heat and sweat 50 g of finely chopped onion with a pinch of salt for 5 minutes, stirring, until soft and translucent but not browned.
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382kcal
27gprotein
35gcarbs
15gfat
4gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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