[Cooking with Her Excellency, U.K.]Cullen skink (finnan haddock with potato broth)
750 grams (1.7 pounds) floury potatoes, washed
1 mid-sized onion, finely chopped
1 liter (4 cups) water
500 grams (1 pound) finnan haddock (either on the bone or Aberdeen fillets on the skin)
50 grams (3 tablespoons) salted butter at room temperature
Salt and pepper to taste
*Tip: If finnan haddock on the bone is not available, it’s best to use haddock which has been smoked with its skin on. This is usually known as an Aberdeen fillet. It will have a better flavor than smaller fillets which have been smoked without their skin.
Serves 4 to 6
1. Put the potatoes and onion into a large pot with the water, and simmer in medium heat until the potatoes are almost cooked.
2. Lay the finnan haddock on top, and simmer for 2 or 3 minutes in high heat until the fish is cooked.
3. Remove the fish, cool, skin, bone and flake the flesh.
4. Meanwhile, remove the potatoes and peel. Return to the pot and mash with the onions.
To serve: Return the flaked fish to the pan, mix through and add enough milk and butter to make a thick consistency. Adjust seasoning to taste, and serve as a main-course meal in deep soup plates with bannocks or oatcakes.