Undyed smoked haddock 500g, skin on Whole milk 500ml Fresh bay leaves 3 Butter a knob Onion 1, peeled and finely chopped Leek 1, washed and finely sliced White pepper to season Potatoes 2 medium, peeled and cut into 1.5cm cubes Rodda’s Cornish clotted cream 250g Chives a handful, finely chopped

Put the haddock into a large pan and cover with the milk. Add the bay leaves and bring to a very gentle simmer. Once cooked, remove the fish from the pan and set aside. Reserve the milk and bay leaves for later. In another pan, melt the butter over a low heat. Add the onion and leek, cover and sweat the vegetables – without colouring – for 20 minutes until soft. Season with white pepper. Add the potato to the pan and coat with the butter. Pour in the milk and bay leaves, and bring to a simmer. Cook until the potato is tender. Remove the skin, and any bones, from the haddock and break into flakes. From the milk mixture, remove a generous slotted spoonful of potatoes and leeks and set aside. Discard the bay leaves from the remaining mixture and blend until smooth-ish. Add the fish, reserved vegetables and clotted cream to the pan and stir. Season to taste and serve with a scatter of chives.

Mains, Starters

Cullen skink

The team at High Grange in Devon give this traditional Scottish dish a southern spin with the addition of Rodda's Cornish clotted cream and own-smoked haddock

Added on May 18, 2023

Luke Vandore-Mackay, co-founder of Food Reader Awards 2023 finalist High Grange, shares his cullen skink recipe

highgrangedevon.com

Serves 6

You will need

Undyed smoked haddock 500g, skin on
Whole milk 500ml
Fresh bay leaves 3
Butter a knob
Onion 1, peeled and finely chopped
Leek 1, washed and finely sliced
White pepper to season
Potatoes 2 medium, peeled and cut into 1.5cm cubes
Rodda’s Cornish clotted cream 250g
Chives a handful, finely chopped

Method

Put the haddock into a large pan and cover with the milk. Add the bay leaves and bring to a very gentle simmer. Once cooked, remove the fish from the pan and set aside. Reserve the milk and bay leaves for later.
In another pan, melt the butter over a low heat. Add the onion and leek, cover and sweat the vegetables – without colouring – for 20 minutes until soft. Season with white pepper.
Add the potato to the pan and coat with the butter. Pour in the milk and bay leaves, and bring to a simmer. Cook until the potato is tender.
Remove the skin, and any bones, from the haddock and break into flakes.
From the milk mixture, remove a generous slotted spoonful of potatoes and leeks and set aside. Discard the bay leaves from the remaining mixture and blend until smooth-ish.
Add the fish, reserved vegetables and clotted cream to the pan and stir. Season to taste and serve with a scatter of chives.

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You will need

Undyed smoked haddock 500g, skin on
Whole milk 500ml
Fresh bay leaves 3
Butter a knob
Onion 1, peeled and finely chopped
Leek 1, washed and finely sliced
White pepper to season
Potatoes 2 medium, peeled and cut into 1.5cm cubes
Rodda’s Cornish clotted cream 250g
Chives a handful, finely chopped

Method

Put the haddock into a large pan and cover with the milk. Add the bay leaves and bring to a very gentle simmer. Once cooked, remove the fish from the pan and set aside. Reserve the milk and bay leaves for later.
In another pan, melt the butter over a low heat. Add the onion and leek, cover and sweat the vegetables – without colouring – for 20 minutes until soft. Season with white pepper.
Add the potato to the pan and coat with the butter. Pour in the milk and bay leaves, and bring to a simmer. Cook until the potato is tender.
Remove the skin, and any bones, from the haddock and break into flakes.
From the milk mixture, remove a generous slotted spoonful of potatoes and leeks and set aside. Discard the bay leaves from the remaining mixture and blend until smooth-ish.
Add the fish, reserved vegetables and clotted cream to the pan and stir. Season to taste and serve with a scatter of chives.