Cullen Skink

"a different version"

2 litres of full fat milk

4 fillets of smaked hadock (de boned)

2 leeks

20 pearl onions

Dill to garnish

Chives to garnish

2 large red King Edward (peeled

1. Cut the smoked haddock into large diamond shapes and set aside, chop remaining haddock into small pieces.
2. Cut Red King Edward 1916 heritage potato into large rectangles (big enough to sit the diamond of haddock on.
3. Dice the rest of the potatoes into small dice.
4. Slice the white of the leek into 20 rounds and set aside.
5. Blanch the large rectangle of potato in boiling salted water until just cooked (keep warm)
6. Put milk, diced leeks, haddock, pearl onions and small diced potatoes in a heavy based pan and simmer for about 10 mins
7. Meanwhile place a teaspoon of olive oil in a non stick pan and cook haddock diamonds in nicest- looking side first until cooked half way up, add leek rounds and cook until the fish is completely cooked and leeks have nicely coloured.
8. Check the mixture for seasoning and season to taste.
9. Arrange the plates as per the photo and serve the soup mixture separately and let your guests pour their own over the garnished soup bowls

    N.B at the Dryburgh Abbey Hotel Mark  serves a littel quenelle of caviar on top of the haddock to add that "something" special!

By Mark Greenaway - Chef at Dryburgh abbey in the Scottish Borders