Mark Greenaway's Cullen Skink

Prep time: 13-15 minutes Cooking time: 16-20 minutes Serves: 4 Skill level: Competent Cook Recipe by: Mark Greenaway

A modern take on this classic seafood dish by famous Scottish chef Mark Greenaway.

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The method

 

  1. Cut four large diamond shapes from the haddock fillets and set aside.
  2. Chop the remaining haddock into small pieces.
  3. Cut four large rectangle shapes from the potatoes large enough to sit the diamond of haddock on. 
  4. Cut the rest of the potatoes into a small dice.
  5. Slice the whites of the leeks into 16 rounds and set aside. 
  6. Dice the remainder of the leek and set aside.
  7. Simmer the peeled pearl onions in a little salted water for 2-3 minutes until just cooked and keep warm.
  8. Simmer the large rectangles of potato in boiling salted water for 7-8 minutes until just cooked and tender and keep warm.
  9. Put the milk, diced leeks, chopped haddock and small diced potatoes in a heavy-based pan and simmer for about 10 minutes or until tender and cooked.
  10. Blend until smooth.
  11. Taste, season with sea salt as required and keep warm.
  12. Meanwhile, place the rapeseed oil in a non-stick pan and cook the haddock diamonds on the nicest looking side until cooked halfway through.
  13. Add the leek rounds to pan and cook until the leeks are nicely coloured.
  14. Remove the pan from the heat and turn the fish over allowing it to finish cooking in the residual heat.

To assemble:

  1. Place a potato rectangle in each bowl.
  2. Top with a diamond of haddock.
  3. Top with a spoon of caviar.
  4. Place four leek rounds alongside the fish in each bowl and top each leek with a pearl onion.
  5. Garnish with dill and chives.
  6. Serve the soup in jugs for guests to pour themselves.

 

Mark Greenaway is the Chef Patron of Restaurant Mark Greenaway on North Castle Street, Edinburgh. 
Twitter: @markgreenaway 
Web: www.markgreenaway.com