Cappuccino of Cullen Skink, Peat Smoked Haddock Recipe calmyourbeans

1. 1

   In a pan gently soften chopped leek, banana shallots, thyme, garlic and rosemary.

2. 2

   Once softened, add curry powder, and cook for 5 minutes.

3. 3

   Add white wine and two-thirds of the peat-smoked haddock and reduce liquor by half.

4. 4

   Add chicken stock and reduce by quarter, add double cream and cook for 10 minutes.

5. 5

   When cooked, blitz with hand blender (or food processor) and pass through sieve.

6. 6

   Warm soup, adjust flavour with butter, salt and pepper and truffle oil then blitz with hand blender to achieve cappuccino effect, pour round cutter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.