To be honest Cullen Skink is not a very attractive name, is it? But it tastes gorgeous. This is my take on the Scottish dish Cullen Skink which is a smoked haddock chowder, where I use Jerusalem artichoke as well as the traditional potatoes. I had Jerusalem artichoke, potatoes, spinach and dill in my Goodery organic veg box this week.
Serves four people.
INGREDIENTS
(All ingredients are approximate and can be adjusted according to your taste)
500g undyed smoked haddock
400g peeled Jerusalem artichokes chopped into chunks
500g peeled potatoes chopped into chunks
1 leek chopped
A handful of spinach
500ml mixture of single cream and full-fat milk
1 tsp Dijon mustard
Chopped dill leaf
A bay leaf, salt and pepper
METHOD
Place the fish in a shallow pan and just cover with some milk. Add a slice of onion and a bayleaf. Cover the pan and bring very gently to a simmer. Keep on the heat for two minutes then turn the heat off but keep the lid on.
Meanwhile, chunk up the artichokes and potatoes and slice the leek. Place all these in a saucepan and bring to the boil then cook them gently till just cooked. Take off the heat.
Carefully remove the fish onto a plate and remove the fish skin and any stray bones. Keep the juice in pan. Flake the fish into pieces. Discard the skin via the dog.
Drain the potatoes, artichoke and leek. Place in the wide shallow pan where you cooked the fish, then add the fish and the stock in which you cooked the fish. Mix the Dijon mustard with the milk and cream plus salt and pepper. Pour over the vegetables and fish and bring it all slowly to a simmer, cooking for another five minutes until the vegetables are soft and yielding. Check seasoning and adjust. Add a knob of butter and spinkle with chopped dill. Wilt some spinach and pile on top. Serve in wide shallow dishes with lots of lovely bread. Perfect for a cold winter lunch or supper!
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