Cullen Skink


  • 1 large Potato, peeled and cut into 1cm cubes
  • 25g Butter, unsalted
  • 1 Onion, finely diced
  • 125 g Pale smoked haddock fillet
  • 1 Bay leaf
  • 375ml Milk
  • 25ml Double cream
  • Salt and pepper
  • 1 hand dived Scallops
  • 20g Unsalted butter
  • ½ Lemon


  1. Melt a knob of butter in a saucepan big enough to accommodate the fish.
  2. Cook the onion on a medium heat for a few minutes without colouring, until soft.
  3. Sit the smoked haddock in the pan along with the bay leaf. Pour in some of the milk, just covering the fish.
  4. Bring to a simmer and cook for 4-6 minutes, depending on the thickness of the fish.
  5. Remove the fish from the pan and keep to one side.
  6. Add the chopped potato, leek and the remaining milk. Leave to cook for 15-20 minutes, until the potato is tender. While this is cooking, remove the skin and any bones from the haddock and flake.
  7. When the soup is ready, remove the bay leaf.
  8. Add the double cream and season with salt and pepper.
  9. Add the flaked haddock and bring it back to a warm temperature.

How to prepare the scallop

  1. Remove the scallop from the shell.
  2. Making sure the scallop is clean and dry, pan sear on one side until golden brown, remove from the heat and flip over.
  3. Add the butter and a little squeeze of lemon juice.