Burns Night recipe: Traditional Cullen Skink

Top Scots chef Andrew Fairlie gives us his delicious recipe for traditional Cullen Skink to help get your Burns Supper started in the right way.

Published: January 25, 2017

Traditional Cullen Skink

Warm the oil in a pan.

Add the chopped leek, cover and gently cook for a few minutes until soft.

Add the stock, bay leaf, potato and haddock. Season lightly with black pepper. Bring to the boil and simmer for 15 minutes.

Remove the haddock from the pan with a slotted spoon. When the fish is cool enough to handle, remove any skin and bones, then flake the haddock back into the pan.

Blend a ladle full of the soup in a liquidizer and return to the pan. Stir in the double cream and simmer for another 2-3 minutes.

Add more black pepper if necessary, then sprinkle with the chopped chives and serve.

Serve with chunks of fresh wholemeal or granary bread.

(l-r) Andrew, Scott, Stewart Laing

• For more great Burns Supper recipes, details of events and celebrations taking place across Scotland, and other Burns-related fun including facts, games and videos, visit www.scotland.org/burns

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  • 1 tbsp olive or vegetable oil
  • 1 leek, well-rinsed, chopped and cut into rough 2cm cubes
  • 1 litre fish stock
  • 200g waxy potatoes, peeled and cut into roughly 2cm cubes
  • 300g undyed smoked Scottish haddock fillet
  • 1 bay leaf
  • Freshly ground pepper
  • 2 tbsp whipping cream
  • Chives, roughly chopped
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