2nd September 2014
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - September, 2014
I don't know what made me think of Cullen Skink - a fish recipe from Scotland - but when I looked I found lots of recipies of varying complexity. Here is my version of a traditional one I found.
Gently cook a finely diced onion in butter for 5 minutes. Add a pint of milk, bring to the boil and simmer for 15 minutes. Add about 400g of diced floury potatoes and continue boiling for about 15 minutes. Add about 400g undyed smoked haddock. Brink to the boil and turn the heat off. Leave until fairly cold.
Take out the haddock, remove skin and any bones and flake the fish. Mash about half the potatoes into the milk mixture to thicken it. Season with salt and pepper. Finely dice some parsley and add to the milk. Bring back to the boil and add the fish again. Gently bring back to the boil and serve.
My friend David would have finished with some cream but I thought it was rich enough already and he did, unusually, ask for seconds!