Luke Vandore-Mackay, co-founder of Food Reader Awards 2023 finalist High Grange, shares his cullen skink recipe
highgrangedevon.com
Serves 6
- 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.
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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.
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