CAMELOT FANTASIES

Cullen skink

Preparation time: 40 minutes
Cooking time: 40 minutes

Ingredients for four to six

1 lb. (450g.) Finnan haddock or smoked haddock
1 onion, peeled and roughly chopped
1 pint (575/600 ml.) fish or chicken stock
8 oz. (225g.) young leeks, trimmed, washed and thinly sliced
8 oz. (225g.) cooked and mashed potatoes
2 oz. (50g.) butter
1/2 pint (275/300ml.) single cream
1 egg yolk
Salt
White pepper
1 tablespoon finely chopped parsley

Put the haddock and chopped onion in a shallow saucepan and just cover with cold water. Bring slowly to the boil and simmer gently for about 10 minutes, or until the fish flesh is coming away from the bone. Strain and reserve the liquid, but discard the onion.

Remove the skin from the fish and flake the flesh from the bones. Return the skin and bones to the pan with the reserved liquid. Bring to the boil and simmer for a further 10 minutes. Strain again and discard the skin and bones. Mix this liquid with the stock in a large pan. Bring to the boil, add the leeks and boil for 10 minutes or until tender. Mix in the mashed potato and butter until smooth. Add the flaked fish and simmer for 5 minutes.

Beat the cream and egg yolk until smooth and add to the soup. Stir over a low heat until the soup is thoroughly heated, but do not let it boil or it will curdle. Season with salt and pepper, and serve with a sprinkling of parsley on each dish.