Cullen skink - The Adam Stokes method

Step 1

Pour the milk into a pan and add the haddock and place over a medium heat and bring to a gentle simmer. Cook for 8-10 minutes, or until the flesh of the fish turns opaque.

Step 2

Once poached, remove the haddock and set aside to keep warm along with the milk.

Step 3

Add the butter to a plan and sauté the potato cubes. Add the shallots and cook until both the potato and shallots are soft.

Step 4

Pour in the the chicken stock, white wine, double cream and reserved milk and bring back to the boil and allow to simmer for 10 minutes. Season the soup with salt, pepper and mustard powder to taste

Step 5

While that is simmering, boil the quails eggs for 3 minutes in a separate pan, remove and cool in ice water. Once cooled, carefully remove the shells and slice each egg in half.

Step 6

Blitz the soup in a blender and then pass through a sieve

Step 7

Remove the skin from the fish and flake into large chunks. Season with lemon juice and salt

Step 8

Place 4 slices of quails eggs at the bottom of each bowl and lay some, but not all, of the fish flakes on top. Pour the soup on top and finish with the rest of the fish and more slices of quails eggs. Sprinkle chopped chives and parsley leaves on top and serve immediately