Scottish Cullen Skink

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recipe by Alice Balleux - Cheffe au Cook & Coffee

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    328

A simple but delicious recipe that steams fish while cooking the soup in the bowl. The fish is soaked in Early Grey tea to give extra flavour. User generated recipes have not been re-tested by Kenwood.

recipe updated Apr 29, 2024

Ingredients

  • Tea icon
    Tea
    200 g
  • Onion icon
    Onion
    150 g
  • Garlic clove icon
    Garlic clove
    1
  • Leek icon
    Leek
    150 g
  • Potato icon
    Potato
    500 g
  • Smoked haddock icon
    Smoked haddock
    200 g
  • Butter icon
    Butter
    20 g
  • Milk icon
    Milk
    500 g
  • Vegetable stock icon
    Vegetable stock
    500 g
  • Water icon
    Water
    500 g
  • Fresh chives icon
    Fresh chives
    as needed

Tools

  • kCook icon Cooking Chef XL
  • kCook icon Medium bowl
  • kCook icon Cooking chef xl bowl
  • kCook icon Steaming basket - cooking chef xl
  • kCook icon Glass thermoresist blender - cooking chef xl

Step preview

  1. Add smoked haddock and tea to a clean medium bowl
  2. Cover then set aside - approx 30 min
  3. Attach the Stir Tool
  4. Add butter to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Heat with splashguard fitted - 2 min, 140°C, Stir 2
  7. Then add onion, garlic clove and leek to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted - 3 min, 140°C, Stir 2
  9. Then add potato, milk and vegetable stock to the Cooking Chef XL Bowl
  10. Cook with splashguard fitted - 20 min, 100°C, Stir 2
  11. Remove the Stir Tool
  12. Add water to the Cooking Chef XL Bowl
  13. Place fish on Steaming basket
  14. Attach the steaming basket
  15. Steam - 10 min, 100°C, Speed OFF
  16. Remove the steaming basket
  17. Transfer content of Cooking Chef XL Bowl to Glass thermoresist blender
  18. Assemble the attachment to the machine
  19. Blend until smooth
  20. Ladle the soup into bowls and top with the steamed fish
  21. Garnish with fresh chives
  22. Serve
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