How much cullen skin to cook?
Cook Cullen skin for 1.5 hours. Of these, the net time in the kitchen is half an hour.
Cullen skin
Products
Haddock - 1 piece
Potatoes - 4 tubers
Bow - 1 head
Milk - 2.5 cups
Butter - 10 grams
Parsley - 5 branches
Pepper - on the tip of a teaspoon
Salt - 1 teaspoon
How to cook cullen skin
1. Clean the haddock, rinse with cold water and dry.
2. Put the peeled fish in a saucepan, pour 2 cups of water to hide the fish underneath, add a pinch of salt and put on medium heat.
3. Peel 1 head of onion, cut off the rhizome.
4. Put onion into boiling water with fish, reduce heat and cook for 5 minutes.
5. Remove the fish from the broth and leave for 5 minutes to cool.
6. Remove the skin from the cooled haddock and remove all bones, put the meat in the broth and cook over medium heat for another hour.
7. Peel the potato tubers with a vegetable cutter and rinse with cold water.
8. Cut the potatoes into 2 cm cubes, place in a separate saucepan, add water to cover the potatoes completely, and put on fire.
9. Salt potatoes with 2 pinches of salt and cook for 20 minutes after boiling.
10. Rinse the parsley, dry and chop with a knife.
11. Strain the broth with fish, set aside the haddock meat.
12. Add 2.5 cups of milk to the broth, mix everything well and put on medium heat.
13. Cut the boiled fish into thin slices.
14. As soon as the broth with milk comes to a boil, add the fish pieces to the pan and simmer for 5 minutes.
15. Mash the separately boiled potatoes until mashed.
16. Place the potatoes in a saucepan with the broth, mix well until a homogeneous consistency is formed, season with oil, pepper, and salt.
17. Keep the callen skin on low heat for 2 minutes.
18. Sprinkle with herbs before serving.
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Fusofacts
- Cullen skin is considered traditional national Scottish dish... The basic ingredients are cold smoked haddock, potatoes and onions. In Britain, it is served alongside other traditional dishes and is considered the pride of the national cuisine.- If literally translate title dishes "skin" from the Celtic language from Scotland - it means "essence". Cullen is a seaside fishing town to which the dish is tied. Cullen is the place where they first began to cook it. At the moment, "Cullen soup" is perceived by everyone as "a very thick Cullen soup."
- Dish popular throughout the United Kingdom of Great Britain and Northern Ireland, but is most common on the northeast coast of Scotland in the region of the Seas.
- The dish can be a thick soup. By adding a lot of potatoes, you can make it the main, even the only dish, replacing them with a whole dinner. Cullen skin with haddock is often served as an appetizer at formal dinners.
- Scottish fish soup can be boiled in water, but often replace milk. This ingredient gives the fish a rich flavor.
Last update Author / Editor - Lydia Ivanova