Can anyone????????

Question

tell me what cullen skink is or are or whatever.

Answer 1

Cullen Skink
The name of this rich, tasty soup comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef. But in this case, the main ingredient is smoked haddock.
Ingredients:
A large smoked haddock (weighing around 2 lb)
1 medium onion, finely chopped.
1½ pints (900ml) milk
2 tablespoons butter
8 oz mashed potato
Salt and pepper
1 bay leaf
Chopped parsley
Water
Triangles of toast (as an accompaniment)
Method
Cover the smoked haddock with water, in a shallow pan, skin side down. Bring to the boil and simmer for 4/5 minutes, turning once. Take the haddock from the pan and remove the skin and bones. Break up the fish into flakes, return to the stock and add the chopped onion, bay leaf, salt and pepper. Simmer for another 15 minutes. Strain, remove the bay leaf but retain the stock and fish. Add the milk to the fish stock and bring back to the boil. Add enough mashed potato to create the consistency you prefer (don't be afraid to make it rich and thick!). Add the fish and reheat. Check for seasoning. Just before serving, add the butter in small pieces so that it runs through the soup.
Serve with chopped parsley on top, accompanied by triangles of toast.

Answer 2

Cullen Skink appears in many traditional scottish cookery books and appears on a large number of menus across Scotland. The soup is extremely easy and quick.


why do you want to know?

Answer 3

Cullen Skink

its the name of a soup. comes from the fishing village of Cullen, in Morayshire. "Skink" is a soup made originally from a shin of beef...bon appitite. :-)

Answer 4

Its a soup made with smoked haddock (fish) potato and leaks.

INGREDIENTS
2 pounds smoked haddock fillets, undyed
2 1/2 cups milk
2 large baking potatoes, peeled and diced
1 large onion, finely chopped
ground black pepper to taste
2 tablespoons chopped fresh parsley for garnish
DIRECTIONS
In a saucepan over medium heat, combine the haddock and milk. Simmer for about 15 minutes, or until the fish flakes easily with a fork. When the fish is done, remove it with a slotted spoon and set aside in a bowl. Add the potatoes and onion to the milk, and simmer until tender, about 10 minutes.
Transfer the contents of the pan to a blender, in batches if needed, and blend until smooth and creamy. Return to the pan and flake the fish into the soup. Heat through gently, do not boil. Serve immediately. Season with pepper and garnish with parsley to individual tastes.

Answer 5

Its a soup from Scotland.

Answer 6

It is a scottish soup.

Answer 7

I think it's mashed potato with greens mixed in and fried?

Answer 8

haven't got a scooby doo.

Answer 9

http://en.wikipedia.org/wiki/Cullen_Skink