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Cullen Skink

2 small or 1 large Finnan Haddocks
1 large onion, finely chopped
2qt water
1 1/2 pt milk
Cooked mashed potato to thicken
2 oz butter
Salt and pepper
Garnish: some cream and chopped parsley

Place the fish and onion in water and bring to the boil.
Simmer gently until the fish is cooked. Remove the fish, take off the skin and bones and return to the stock.
Simmer for another 20 minutes. Add potatoes to give a creamy consistency. Meanwhile flake the fish roughly and finally add to the soup. Garnish with cream and parsley.

Scottish KitchenSue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients Sue Lawrence has gathered together more than 100 recipes to celebrate the down-to-earth ingredients, straightforward cooking and warmth of all things Scottish. In ten themed chapters - from "A bonfire on the beach" to "A lochside picnic", she introduces the food of Scotland to cooks well beyond its shores. From breakfast to tea and Burns' Night to Hogmanay, Sue offers us a plethora of rustic yet stylish dishes, illustrated not only with photographs of the food itself but with evocative photographs of the country itself - from the lochs of the Highlands to the fishmongers of Edinburgh.

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