AT A GLANCE
This wonderfully named soup originates in Cullen on the Moray coast in the north-east of Scotland, although ours isn't entirely traditional. And while the wholemeal rolls, inspired by a Dan Lepard recipe, are a take on Irish soda bread, the two go hand in hand.
|01||Bring haddock, bay leaf and 1.5 litres cold water to the simmer in a large saucepan over medium heat until fish is cooked through and flakes apart easily (10-15 minutes), then strain, reserving stock. Flake the haddock and set aside.|
|02||Heat butter in a large saucepan over low heat, add onion, leek, fennel and garlic, and sauté, stirring occasionally, until tender (10 minutes). Add wine, bring to the simmer, then add 1.25 litres reserved stock, bring to the simmer, add potatoes and cook until tender (30-35 minutes). Coarsely crush half the potatoes with a masher or fork, add cream, nutmeg and haddock, stir to combine, season to taste and keep warm.|
|03||Meanwhile, for wholemeal oat rolls, preheat oven to 200C. Stir flours, baking powder, sugar and 2 tsp sea salt flakes in a bowl to combine and form a well in the centre. Whisk together milk and yoghurt in a separate bowl, add to flour mixture, then mix to form a wet dough. Turn out onto a floured surface, shape into 9 balls, place on a tray lined with baking paper, scatter with poppy seeds and oats, and bake until golden (15-20 minutes). Brush with butter, scatter with sea salt to taste and set aside.|
|04||For kale pesto, process ingredients in a small food processor to combine. Serve alongside hot Cullen skink and wholemeal oat rolls.|
PEATY, SMOKY ISLAY SINGLE-MALT WHISKY. , suggested by MAX ALLEN