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19 December 2012,20:59 by
Ponmathi Srilekha.S

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CULLEN SKINK

Serves :
2

Preparation Time :
40 minutes

Cooking Time :
1 hour 20 minutes

Preparation Method :

  • On to a saucepan, add the haddock and cover it with the boiling water and bring it to boil once again.
  • Add the onion, cover and simmer until the haddock is tender.
  • Drain off the liquid and keep it aside.
  • Remove the bones from the haddock and flake the flesh between your thumbs and forefinger to remove the hidden bones, set aside.
  • Now, to the pan, add the bones, the drained stock and the milk.
  • Cover and simmer gently for another hour.
  • Meanwhile, peel and roughly chop the potatoes, then cook in boiling salted water until tender.
  • Drain well and mash the potatoes.
  • Strain the stock from the bones and add it to the pan with the flaked fish.
  • Add the mashed potato and butter and mix well to give a thick creamy consistency.
  • Adjust the seasoning and garnish with parsley.
  • Serve hot with crusty bread.

INGREDIENTS

  • 200 grams of Finnan haddock, skinned
  • 500 ml of boiling water
  • 1 small-sized, skinned and chopped
  • 400 ml of fresh milk
  • 500 grams of potatoes
  • Knob of butter
  • Salt and pepper to taste
  • Chopped fresh parsley for garnishment

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