What is Cullen Skink?

Cullen skink is a soup made of potatoes, onion and smoked fish at the base of butter, milk and fresh cream. The recipe comes from a city called Cullen in Scotland. Cullen Skink is a traditional Scottish food that is often served to start a formal food. It is often decorated with parsley, thyme or basil and is served with bread sticks or toast. This meal is somewhat similar to the soup because it is creamy, but potatoes with a mash mixed in giving it properties closer to potato soup. When Cullen Skink is made, the fish is generally cooked into the stock, then the stock is flavored and thickened with porridge potatoes and carmelized chopped onions. The escape is cooked in hot milk until the fish meat starts to separate from the bones and skin. After the fish meat is separated, the bones and the skin are removed before the addition of herbs and mashed potato to milk and the flake.

For the preparation of Cullen Skink, the mashed potatoes are usually cooked and manually crushed at the same time when the fish is cooked in milk. Some preparations have a potatorogue porridge that was made in advance. Variations Cullen Skink also include corn cores. Fresh cream is usually reserved until the end of the cooking process when it is added for adjusting and smoothing the thickness and texture of the soup.

Fish used in Cullen Skink are called Finnan Haddie, a type of smoked cod that comes from the city called Findon. When Finnan Haddie is not available, chefs can replace any smoked cod that has not been colored. In the traditional Cullen Skink recipe, it is extremely important that the tresses are barn. Dyed Haddock is easy to tell from Undyed Haddock, because the colored cod is unnaturally bright yellow color. Haddock is a popular North Atlantic Fish that is often used in Fish and Chips.

Cullen Skink is a popular food at traditional Scottish dinners. In Scotland, Skink Soup is made of beef beef and meat. Beef Beef Skink is similar to Italian Soup ZVAnene OSSO Busco. The main course in traditional Scottish food is often Haggis, Neeps and Tattis or ground liver and onion boiled in the stomach of sheep served next to mash and potatoes. A common traditional formal dessert is Cranachan, a cream dessert similar to pudding with fresh cake such as raspberries.