2 Million Dollar Bills

It’s a bank holiday Monday and it’s raining like crazy, I may have moved to London from Aberdeen in Scotland, but it’s the usual bank holiday weather!

For me it’s the perfect opportunity to make some soup, and for me the most delicious soup of all is Cullen Skink. It is a thick Scottish soup, which is a local speciality, from the town of Cullen in Moray, on the northeast coast of Scotland.

Ingredients:

1 large smoked haddock (preferably Finnan approx. 2lb or 1kg)
Water to cover the fish
1 medium finely sliced onion
1 ½ pints (900ml) milk
2 tablespoons butter
8oz (225 g) mashed potato, approx
Salt and pepper
Triangles of dry toast

Directions:

Put the haddock in a shallow pan skin side down, cover with water, bring to the boil and simmer for 4-5 minutes, turning once.

Take the fish out the pan, remove the skin and bones and then flake it and put it back in the stock, with the sliced onion and pepper to taste, and then simmer for 15 minutes.

Strain but reserve the stock and fish, then add the milk to the fish stock and bring to boiling point.

Now add enough mashed potato to make it the consistency you like.

Put the fish back in and reheat, then taste for seasoning.

Add the butter cut into very small pieces, it should hardly melt but run in rivulets through the creamy soup.

Serve with the triangles for toast.

Serves 4

Cullen Skink is an extremely quick and easy soup to make and it tastes absolutely delicious, so  why not have have a real treat and make some cranachan for desert Cranachan a Delicious Traditional Scottish Dessert

I would also  recommend having a bottle of Heather  honey Lager to drink with along with it, i discovered this great drink a few weeks ago and  cant get enogh of it 10 Fantastic Bottled Lagers to Drink, When the Sun is shining and the World Aint Such a Bad Place!