Cullen Skink with Tattie Scones

You may want to start making the Tattie Scones first as they have to chill in the fridge for a couple of hours.

For the Cullen Skink
Serves 6










50g butter
1 onion, chopped
1 bay leaf
600ml milk
150ml double cream
350g potatoes, peeled and cut into even sized pieces
450g undyed haddock, cut into large pieces
Salt and pepper
Finely chopped chives

Melt the butter in a large saucepan.  Add the onion and cook gently for 8 minutes.  Add the bay leaf, pour in the milk and 300ml water.  Drop in the potatoes and simmer for 15 minutes.

Add the haddock and simmer for 7 minutes until the fish is cooked.Remove the fish from the pan and peel off any skin then flake the fish and set aside.

Remove the bay leaf from the soup and using a potato masher, crush the potatoes.  Stir in the flaked fish and double cream.  Bring back to boiling point and taste before seasoning with pepper and salt if necessary.

Serve hot in warmed bowls and sprinkle chives over the top.

For the Tattie Scones

50g butter
150ml water
100g plain flour
2 eggs
200g freshly mashed potato
Salt and pepper

Heat the butter and water in a small pan.  When the butter has melted remove from the heat and stir in the sieved flour.  When smooth break in the eggs 1 at a time and beat with a hand-held electric mixer.  Beat in the hot mashed potato until smooth and season with salt and pepper.

Turn onto a floured surface and leave to cool then sprinkle with flour, wrap in clingfilm and leave in the fridge for a couple of hours to chill.

Remove from the fridge and roll out to 1/2" thick.  Cut out rounds or wedges.

Oil a large frying pan or griddle and place over a moderate heat.  Cook the scones until golden brown on both sides and serve immediately.