Salmon Cullen Skink
By M&S Food
Published on 30 January 2024
Try this recipe for cullen skink, a traditional Scottish soup made of haddock, potatoes and onions, as served by chef Tony Singh on TV cookery show Cooking With The Stars, brought to you by M&S Food. Often simply sprinkled with freshly chopped parsley to serve, this comforting dish has been elevated by Tony with parsley purée and a Scottish salmon fillet. Time and servings
1 hr 15 minsTotal time
4Servings
30 minsPrep time
45 minsCooking time
Ingredients
- 450ml whole milk
- 150ml double cream
- 4 thyme sprigs
- 2 bay leaves
- 450g undyed smoked haddock
- 100g unsalted butter
- 1 brown onion, finely chopped
- 1 tsp garlic paste
- 2 celery sticks, finely chopped
- 150ml dry white wine
- 6 Maris Piper potatoes, peeled and finely diced
- 25g flat leaf parsley, chopped, plus extra to garnish
- 1 tbsp vegetable oil
- 4 (100g) skinless Scottish salmon fillets
Method
Step 1
Set a medium saucepan over a medium heat, add the milk, cream, thyme and bay. Bring to the boil, then reduce to a simmer, add the smoked haddock and cook for 2-3 mins. Remove from the heat and leave to sit.Step 2
Meanwhile, melt the butter in a large saucepan over a medium heat, add the onion, garlic and celery with a pinch of fine salt and freshly ground black pepper. Gently fry 7-8 mins until translucent.Step 3
Pour over the wine, bring to the boil and cook until reduced by half.Step 4
Lift out the haddock from the milk and cream and transfer to a lipped plate. Pour the liquid into the pan with the diced veg. Add the diced potatoes and simmer for 12 mins until soft.Step 5
Add half of the soup to a blender or food processor with the chopped parsley and purée until smooth and bright green. Leave the other half of the soup chunky.Step 6
Flake the haddock, taking care to remove any bones. Pour any excess poaching / resting liquid into the soup.Step 7
Heat the oil in a medium frying pan set over high heat. Add the salmon and sear on both sides for about 7-8 mins until just cooked. Season with salt and freshly ground black pepper.Step 8
Pour the soup into warmed bowls, pile up the chunky pieces of haddock in the centre and top with the salmon. Pour the smooth green sauce around the outside and sprinkle with any extra parsley to serve.