CULLEN SKINK
Episode 1: Graham-Inspired Cullen Skink
Smoked haddock, potatoes and sweet leeks in a creamy milk broth.
Serves: 2 as a main course
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Equipment: Two saucepans
Ingredients
- 250g undyed smoked haddock
- 450ml whole milk
- 250g potatoes, peeled and cut into 1cm cubes
- 1 small onion, approximately 100g, finely diced
- 1 small leek, approximately 100g trimmed weight, washed and finely sliced
- 25g butter
- Up to 150ml water, as needed
- Black pepper
- Salt, only if needed
Method
- Put the haddock and milk in a saucepan. Bring just to a gentle simmer, then poach over a low heat for 5–7 minutes, until the fish flakes.
- Lift out the fish, keeping the milk. Remove any skin and bones, then break the flesh into large flakes.
- Melt the butter in a second saucepan. Add the onion and leek and cook gently for 7–8 minutes, stirring, until softened but not browned.
- Add the potatoes and reserved milk. Add enough water to just cover the potatoes, if necessary.
- Partially cover and simmer very gently for 12–15 minutes, stirring occasionally, until the potatoes are tender.
- Return the haddock to the pan and heat gently for 2 minutes. If you prefer a thicker soup, crush a few potato cubes against the side of the pan.
- Season with black pepper. Taste before adding salt, as smoked haddock can already be salty.
CULLEN SKINK REIMAGINED
Episode 1: Smoked Haddock Tortellini with Leek and Smoked Cheddar Fondue
Served with a smooth Cullen skink-style sauce.
Serves: 2 generously, approximately 16–20 tortellini
Active prep: 55 minutes
Pasta resting: 30 minutes, overlapping with sauce preparation
Cook: 30 minutes, partly overlapping
Allow: Approximately 1 hour 30 minutes
Ingredients
Pasta
- 150g “00” flour, plus extra for dusting
- 1 large egg
- 1 egg yolk
- 1–3 tsp water, only if needed
Filling
- 150g undyed smoked haddock
- 250ml whole milk, reserved after poaching
- 50g ricotta, drained
- 1 tsp finely grated lemon zest
- Black pepper
Leek and cheddar fondue
- 1 small leek, approximately 100g trimmed weight, finely sliced
- 15g butter
- 80ml double cream
- 50g smoked cheddar, finely grated
Cullen skink-style velouté
- ½ small onion, finely diced
- 10g butter
- 100g potato, peeled and finely diced
- Reserved haddock poaching milk
- 50–100ml water, as needed
- 30ml double cream
Method
- Make the pasta: Mix the flour with the egg and yolk. Add a little water only if the dough will not come together. Knead for 8–10 minutes until smooth. Wrap and rest for 30 minutes.
- Poach the fish: Gently simmer the haddock in the milk for 5–7 minutes, until cooked. Lift out, reserving the milk. Remove skin and bones and allow the fish to cool.
- Make the filling: Flake the haddock finely and mix with the ricotta, lemon zest and pepper. Refrigerate while preparing the other components.
- Make the velouté: Soften the onion in 10g butter for 5 minutes. Add the potato, poaching milk and enough water to cover. Simmer gently for 12–15 minutes until tender. Blend until smooth, add the cream and adjust the thickness with water.
- Make the fondue: Soften the leek in 15g butter for 8–10 minutes. Add the cream and simmer for 2 minutes. Remove from the heat and stir in the cheddar until melted. Keep warm without boiling.
- Shape the pasta: Roll the dough into thin sheets, approximately 1mm thick. Cut into 8cm squares. Place a small teaspoon of filling in each centre. Lightly dampen the edges, fold into triangles, press out the air and seal. Bring the two bottom corners together and pinch.
- Cook: Simmer the tortellini in a large pan of lightly salted water for approximately 4–5 minutes, until the pasta is tender and the filling piping hot.
- Divide the leek fondue between two warm bowls. Add the tortellini and spoon the hot velouté around them.
Development note: This filling, pasta dough and sauce formulation are proposed reconstructions.