Rothes Glen chef Alan Robertson comes prepared with a beautiful taste of his homeland. A creamy smoked haddock and potato soup — better known as Cullen skink — is a popular soup dish in Scotland and is the perfect lunch for all seasons. To pair perfectly and balance the intense saltiness of the soup, we’ve recommended Highland distillery Glenmorangie’s Original 12 Years Old.
Want to have a taste of Scotland yourself from the remarkable recipes of Chef Alan? Rothes Glen will be hosting events at the Spirit of Speyside Whisky Festival featuring Alan’s incredible food alongside Speyside drams. Or why not book into an upcoming Ultimate Weekend at Rothes Glen? More information can be found at www.rothesglen.com.
Ingredients
- 1 tbsp unsalted butter
- 1 medium onion, finely chopped
- 400g medium potatoes (about 2), peeled and cut into 1cm cubes
- 1 tbsp plain flour
- 500ml whole milk
- 300g smoked haddock, cut into medium chunks
- ½ small bunch of parsley or chives, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Melt the butter in a saucepan over medium heat. Add the chopped onion and cook for 5–8 minutes until soft and translucent but not browned. Season lightly with salt and black pepper. Stir in the potatoes and flour, cooking for 2–3 minutes to remove the raw flour taste.
Step 2
Gradually pour in the milk, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 10–15 minutes, or until the potatoes are tender. If the soup becomes too thick, add a splash of water to loosen it.
Step 3
Prepare the haddock by cutting it into medium chunks and checking carefully for any bones.
Step 4
Add the fish to the pan and simmer gently for 3–5 minutes, or until the fish is cooked through and flakes easily. Taste and adjust seasoning — remember the smoked haddock can already be quite salty.
Step 5
Stir in the chopped parsley or chives and serve hot with a final twist of black pepper.
Our recommended whisky
The citrus-forward, fruity notes of satsuma and cherry are beautifully subtle and don’t overpower the richness or saltiness of the soup. This whisky, like the soup itself, is perfect for all year round, whether it’s a warming dram on a cold rainy day, or a taste of summer in high-degrees temperatures under sunny skies.
