Cullen Skink Recipe - Great British Chefs
Scottish-based chef Adam Stokes shares a brilliant cullen skink recipe, ideal for serving as a warming starter on Burns Night
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
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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