Cullen Skink - The Nick Nairn method

Step 1

Starting with the fish stock, heat the oil in a heavy saucepan, then stir in the vegetables making sure to coat them all in the oil. Cover and sweat over a low heat for about ten minutes making sure not to let them colour.

Step 2

Pour in the white wine and boil for one minute.

Step 3

Add 1.2 litres/2 pints of water and the smokies and bring near to the boil then simmer very gently for 20 minutes on a lower heat, then allow to cool.

Step 4

Once cold, strain the stock through a very fine sieve.

Step 5

On to the soup - With a large saucepan over a medium heat, add the butter and, when melted, add the shallots, leek and garlic. Cover and sweat for 5-10 minutes making sure they don't colour.

Step 6

Add the cooked potatoes, flake the smokies into the pan then cover and sweat for a further two minutes

Step 7

Add 1 litre/1¾ pints of the stock you made earlier and season with the ground black pepper. Bring to the boil and simmer for 8-10 minutes, then the pan off the heat and allow to cool slightly.

Step 8

Pour the mixture into a blender and blend for a few seconds then add the milk and cream through the blender hole

Step 9

After some gentle reheating, flake the remaining smokie and service garnished with the chive.