Modern Cullen skink - Discover Seafood
Experience elevated Cullen skink at Mark Greenaway's Edinburgh restaurant. This modern version features smoked haddock, leeks, and a touch of caviar, served in a smooth milk broth. Perfect for...
Ingredients
- 2 litres full fat milk
- 4 fillets smoked haddock, de-boned
- 2 leeks
- 20 pearl onions
- 2 large Maris piper potatoes, peeled
- 1 tsp olive oil
- Dill
- Chives
- 2 tsp caviar (optional)
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