I am back from my adventures in Scotland and I have lots to tell you. I apologize for the silence on my food blog but it is not always very easy to work two blogs at a time. The posts are related to Scotland from A to Z but no one will be surprised after a road trip in the country ;). Here are my first pictures from the trip. There are a lot more to come later on my travel blog.
If you want to know more about the trip or see more picture of it, check my travel blog!
As I said earlier, I will dedicate some new articles to Scotland and its wonderful products and producers like the whisky, the beef, short bread and much more. However, I focus my attention to a strange dish at first sight but delicious (my favourite scottish dish at the moment).
I discovered the Cullen Skink during Burn’s night which celebrates on the 25th of January the rather famous poet Burn from the 18th Century. He is famous for his poem on haggis but locals know him well for his drinking habits and liking women too much as well 😉 (who could say anything when you know how much they must have been cold in Scotland). Traditionally, we eat haggis, drink whisky and sometimes eat Cullen Skink to celebrate Burn’s Night.
This Scottish soups is prepared with smoked haddock (a yellow fish you can find easily in the supermarket here), potatoes and white wine (always add alcohol in food, it tastes better :)). Easy to prepare, quite heavy but delicious, this soup can be served as a main for diner.
Here is the recipe of this delicious soup inspired from Adam Stoke’s recipe:
Cullen Skink Soup
By March 6, 2014Published:
- Yield: 2 Servings
- Prep: 40 mins
- Cook: 20 mins
- Ready In: 60 mins
Traditional Scottish Soup, the Cullen Skink is prepared from smoked haddock, potato and white wine
- 240 gr Smocked haddock
- 250 ml Milk
- 4 Quail eggs or 2 normal eggs
- 2 Potatoes medium size
- 2 Shallots diced
- 50 ml White wine
- 250 ml Chicken stock
- 45 ml Double cream
- Prepare a sauce pan with the milk and the haddock filets (don't break the fish or you will have small pieces in your vegetable soup). Cook for 10 minutes over a medium heat until the fish becomes opaque.
- When the fish is poached, keep it warm on a separate plate. Keep the milk in the sauce pan.
- In a separate sauce pan, put a knob of butter, the diced shallots and the diced potatoes (don't cut the potatoes in big chunk or it will cook longer). Cook the shallots and the potatoes until they become soft.
- When they are soft, add the stock, the wine, the cream and the milk used to poach the haddock and cook for about 10 mins (check if the potatoes are cooked!)
- During the cooking process of the soup, cook the quail in boiling water for 4 mins (or the normal eggs for 8 mins) and remove the shell. Cut them in half (or in quarter) for the dish presentation later.
- When the soup is ready, seasoned with salt and pepper and mixed the soup to obtain a silky liquid. All the potato chunk must have disappeared from the mixture.
- In bowls or plates, cut the haddock in chunks and add the soup on top. Add the quail eggs and chisel some chives for the presentation. Served very hot!