Cullen skink
by Adam Stokes
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Ingredients
Fish & Shellfish
470g of smoked haddock, undyed
Dairy
500ml of milk
1 knob of butter
90ml of double cream
Fruit & Vegetables
2 large white potatoes
4 shallots, diced
1 lemon
Beverages
100ml of white wine
Store Cupboard
500ml of chicken stock
1 tsp mustard powder
12 quail eggs
salt
Salad & Fresh Herbs
1 handful of parsley leaves
1 handful of chives, chopped