CREAMY CULLEN SKINK
INGREDIENTS
300ml chicken stock
1 tbsp butter
Dash ooil
1 onion fine diced
1 potato
1 corn on the cob
200ml milk
100ml double cream
Pinch white pepper
Pinch sea salt
300g oak smoked haddock
Melt the butter and ooil in a saucepan, gently fry the onion and potato for 10 minutes, slice the corn off the cobb and add to the onions and cook for another 5 minutes, add the chicken stock, simmer for a few minutes until the potato's are tender, meanwhile poach the haddock in the milk and cream, as soon as the milk is at a simmer, turn of and leave the haddock to rest, if it is a thick fillet then cook on for a couple of minutes, take out the fish and remove the skin and leave to one side, add the milk and infused cream to the saucepan and bring upto a very gently simmer, as you don't want to split the milk, once just upto a simmer add the fish and take off the heat, taste and adjust seasoning as required. I like some dried chilli flakes to finish off my dish.
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