Scottish Cullen Skink with Smoked Haddock and Mussels

Saucepan; Frying pan; Wooden spoon; Knife; Chopping board

10

35

Scottish

Scottish, Cullen Skink, Smoked Haddock, Mussels

lunch, dinner

1

200g smoked haddock fillet

200ml semi

skimmed milk

1 onion, finely chopped

2 cloves garlic, minced

2 tablespoons butter

2 tablespoons plain flour

1 teaspoon mustard powder

1 teaspoon Worcestershire sauce

150ml double cream

150g mussels, cleaned and debearded

2 tablespoons chopped parsley

Salt and pepper to taste

2 slices of toast (optional)

Place the smoked haddock in a large saucepan and cover with the milk. Bring to a gentle simmer over medium heat and cook for 5 minutes or until the fish is cooked through. Remove from the heat and set aside to cool slightly before flaking into small pieces. Reserve the cooking liquid for later use.

In a separate pan over medium heat, melt the butter then add the onion and garlic and cook for 3 minutes or until softened. Add the flour and mustard powder then stir continuously for 1 minute before gradually adding in the reserved cooking liquid from step 1 until you have a thick sauce consistency.

Add in the Worcestershire sauce, cream, flaked haddock pieces and mussels then season with salt and pepper to taste before simmering for 10 minutes or until the mussels have opened up fully (discard any that remain closed).

Serve in warmed bowls topped with chopped parsley and optional toast on the side if desired.

Calories – 437 kcal, Fat – 17.2g, Carbohydrates – 8.7g, Protein – 51.2g

Enjoy this traditional Scottish dish featuring smoked haddock and mussels cooked in a creamy sauce flavoured with mustard powder and Worcestershire sauce then served with optional toast on the side!

4

Arbroath smokies are a type of smoked haddock that are produced in the town of Arbroath.