Cullen Skink Recipe
Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night
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Cooking tools:
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Blender
- Fine-mesh sieve
- Mixing bowl
- Slotted spoon
- Fork
- Peeler
- Serving bowl
- Ladle
- Spoon
Ingredients
- 470g of smoked haddock, undyed
- 500ml of milk
- 2 large white potatoes
- 4 shallots, diced
- 1 knob of butter
- 100ml of white wine
- 90ml of double cream
- 500ml of chicken stock
- 1 tsp mustard powder
- 12 quail eggs
- 1 lemon
- salt
- 1 handful of parsley leaves
- 1 handful of chives, chopped
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