Cullen is a wee town in the north east of Scotland and skink means soup or stew. Cullen Skink is traditionally made with Finnan haddock or haddie, potatoes and onions.
400g Scottish smoked haddock
200g roughly chopped onion
1. Peel, boil and mash the potatoes.
2. Simmer fish, onion and and seasoning in stock for 20 minutes and when cool enough to handle, remove skin and bones and flake the fish.
3. Strain the fish stock into the mashed potatoes and add the cream and mik. Bring to the boiland add the fish.
4. Adjust the seasoning and add the parsley.
Chinese Salt And Pepper Prawns
A Chinese classic with the finest of Scottish Langoustines.
1k raw unshelled prawns/Scottish langoustines
1 tsp Chinese 5 spice powder
1 tsp Sichuan peppercorns ground 1 teaspoon ground black peppercorns
2 tbsp salt a little oil for searing
1. Dry fry the salt for a few minutes to colour slightly then add the 5 spice, the Sichuan pepper and the black pepper. Remove from the heat and cool.
2. Meanwhile griddle or fry the prawns in the minimum of oil until cooked about 30-40 seconds.
3. Add a little of the salt mixture to the pan and toss for another 30 seconds.
4. Serve immediately with lemon juice and chives to garnish.