Kippers Cullen Skink
Theo Randall's take on traditional Cullen Skink soup replaces the usual smoked haddock with sweeter kipper. A creamy, warming soup for a cold winter's day.
Cullen skink soup is traditionally made with smoked haddock but I find the sweet taste of kipper to be better. Ask your fishmonger to fillet and skin the kipper, or do this yourself, but take care when removing the pinbones to be sure you get them all. I find that warming the kipper first makes the bones come out more easily.
|1||medium white onion, finely chopped|
|300g||potatoes, peeled and cut into 2cm pieces|
|1||whole kipper, preferably a Craster kipper, filleted and skinned|
|3 tbsp||double cream|
|2 tbsp||chopped parsley|
|sea salt and freshly ground black pepper|
You will need a hand blender.
1. Melt the butter in a large heavy-based saucepan. Add the onion and cook until softened.
2. Add the potatoes, bay leaf and milk. Bring just to the boil, then simmer for 10–15 minutes until the potatoes are soft.
3. Meanwhile, check the kipper fillets for pinbones and remove any with tweezers, then flake the fillets into pieces. Add most of the kipper pieces to the saucepan and season with salt and pepper.
4. Blitz the soup roughly with a hand blender, then stir in the cream and most of the chopped parsley. Reheat if necessary and serve hot, garnished with the remaining kipper pieces and parsley.