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| Ardenlea - on of my families old trawlers. |
We are a hardy lot us Scots.
Hairy legged, kilt wearing, roughy toughies – and that’s
just the women.
Born in a land that is cold, hilly, covered in heather and
tufty brackens you’d think we’d love the cold.
Of course some do but most don’t. So to keep the cold at bay, and to
stoke up our boilers (tummies) in order to get up and out into that driving
wind and rain hundreds of years ago we learnt
to make the absolute best of the food available to us. 365 days a year.
On paper to list these ingredients you might think….talk
about bland and unexciting but the fact is the right recipe and seasoning can
turn something that looks rather pedestrian into something that is
lipsmackingly delicious and easy to whip up.
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| Cullen - a few years ago - och aye |
Cullen Skink is a prime example of that.
600 years ago there is evidence we were snorkelling into the
smoked fish.
This particular dish comes from a town called Cullen a small
fishing community it is a creamy, satisfying fish chowder which is a perennial
favourite at Howies and one you must try. If you are over 5 you can make it.
And if you are over a few months old you can eat and enjoy it until you are
110.
My background is fish. For literally hundreds of years the Craig
family tree shows we were fishermen, trawler skippers, lone fishermen with
boats all born with sea legs (sadly short ones too but that’s another story) so
for generations fishing has been a way of life.
And not an easy one. As my dad
used to say 'see The Perfect Storm with
George Clooney? –that's just a rose tinted spectacled view of
life as a trawlerman on the North Sea.' Yikes.
So you can be assured this cracking wee recipe is worth a
try. It will warm you from the inside out. If you are cold, red cheeked and shivering
a bowl of this feels like God himself has rubbed your belly.
Try it.
It’s a meal in itself
It’s the history of the NE of Scotland in a bowl
It is frankly delicious.
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| Undyed smoked haddock - perfect. |
Cullen Skink
Potatoes – but of course. (Tatties as we call them in these
parts)
Onions
Butter
Milk.
Yellow fish – is what what we used to call it – but to the
more discerning eye and vocabulary – a lightly smoked fish. Undyed filleted
haddock are just the job, Or a Finan
Haddie as they are known in these parts.
If you can’t get haddock then any smoked white fish should do it. Not
salmon or trout but a white meatier offering.
Sounds unexciting but try following the recipe and you will end up with this......
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| Cullen Skink - thick, creamy, smokey with fresh warm bread and unsalted Scottish butter. |
RECIPE!
Peel and boil potatoes - til al dente not squishy.
Put fish into a pan, pour over enough milk to cover it.
Heat gently and poach for 3 minutes til just cooked. Drain - but keep milk.
Separate fish into flakes - remove any residual bones.
Chop onions sautéed in butter, til soft not caramelised.
Add milk and fish to the oniony buttery mix.
When potatoes cooked chop roughly and add to milky mixture....em...hey presto!
You can put a piece of parsley on it if you like.
Our chef sometimes puts a cheesy crouton on top.
Some people even mash their potato - radical!
The recipe above is Howies Cullen Skink direct from Pat Craig - and now it's over to you.
As easy as that.
As tasty as anything.
Now off you go and give it a shotty - and report back.
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