Saturday, January 18, 2014
Arbroath Smokie Cullen Skink
An Arbroath Smokie is smoked haddock from a town called Arbroath in Scotland. If you are unable to get these then I would use smoked mackarel in its place.
1 large Arbroath Smokie
500 ml of water
1 teaspoon of nutmeg
1 teaspoon of mixed herbs
1 handful of frozen peas
1 handful of frozen sweetcorn
4 tablespoons of creme fraiche
Flake the fish and put it to one side.
Place the bones and skin in a pan with 500 ml of water and half an onion.
Bring to the boil and simmer for 10 minutes.
Drain into another pan, discard the bones, onion etc.
Add these choped vegetables to the stock with the pepper, nutmeg and herbs.
Bring to the boil then simmer for 15 minutes or until the potatoes are tender.
Add the peas and sweetcorn and boil for a few more minutes.
Cool slightly, then stir in the creme fraiche and flaked fish.