{"id":5353,"date":"2021-01-14T18:25:52","date_gmt":"2021-01-14T17:25:52","guid":{"rendered":"https:\/\/lesmenusplaisir.com\/?p=5353"},"modified":"2024-09-13T10:09:57","modified_gmt":"2024-09-13T08:09:57","slug":"cullen-skink","status":"publish","type":"post","link":"https:\/\/lesmenusplaisir.com\/en\/cullen-skink\/","title":{"rendered":"Cullen Skink"},"content":{"rendered":"<p>Cullen is a small town in Northeast Scotland and the home of one of Scotland\u2019s most famous dishes, Cullen Skink. It is a hardy soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and leeks. It may be served with nice and thick buttered toasts as a main dish. My very special thanks to Ferdinand, Catherine\u2019s nephew, who brought the recipe back from Scotland last summer.\n\n<div class=\"lt-recipe\" id=\"lt-recipe\" itemscope itemtype=\"http:\/\/schema.org\/Recipe\">\n\n    \n    <h4 itemprop=\"name\">Cullen Skink<\/h4>\n        <div class=\"recipe-info\">\n                    <div class=\"publish-date\"><i class=\"fa fa-calendar\"><\/i> <meta itemprop=\"datePublished\" content=\"14 January 2021\">14 January 2021<\/div>\n                            <div class=\"servings\"><i class=\"fa fa-user\"><\/i> <label>Servings<\/label>: Serves 4 to 5<\/div>\n                            <div class=\"prep-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"prepTime\" content=\"PT15M\">Prep<\/label>: 15 min<\/div>\n                            <div class=\"cook-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"cookTime\" content=\"PT30M\">Cook<\/label>: 30 min<\/div>\n                            <div class=\"total-time\"><i class=\"fa fa-clock-o\"><\/i> <label><meta itemprop=\"totalTime\" content=\"PT45M\">Total<\/label>: 45 min<\/div>\n                        <div class=\"difficulty\"><i class=\"fa fa-tachometer\"><\/i> <label>Difficulty<\/label>: Easy<\/div>\n            <\/div>\n            <div class=\"recipe-print\">\n        <a href=\"javascript:window.print();\"><i class=\"fa fa-print\"><\/i>Print This<\/a>\n    <\/div>\n            <p class=\"recipe-summary\" itemprop=\"description\">This recipe serves 3 to 4 persons as a main dish. As a starter, it will easily serve up to 6 people. If you do not have stock, just add water and season the milk with laurel leaves and a bit of thyme, it works as well.<\/p>\n        <p class=\"recipe-author\">By: <span itemprop=\"author\">Chantal<\/span><\/p>\n        <div class=\"row\">\n                <div class=\"col-md-5\"><div class=\"recipe-ingredients\">\n          <h5>Ingredients<\/h5>\n          <ul>\n                            <li itemprop=\"recipeIngredient\">450 g haddock<\/li>\n                            <li itemprop=\"recipeIngredient\">500 ml of milk<\/li>\n                            <li itemprop=\"recipeIngredient\">250 g potatoes<\/li>\n                            <li itemprop=\"recipeIngredient\">2 leeks sliced<\/li>\n                            <li itemprop=\"recipeIngredient\">45 g butter<\/li>\n                            <li itemprop=\"recipeIngredient\">Juice of a lemon<\/li>\n                            <li itemprop=\"recipeIngredient\">3 TBS double cream<\/li>\n                            <li itemprop=\"recipeIngredient\">A small bunch of chopped parsley<\/li>\n                            <li itemprop=\"recipeIngredient\">200 ml vegetable stock if you have any<\/li>\n                            <li itemprop=\"recipeIngredient\">Pepper from the mill<\/li>\n                        <\/ul>\n      <\/div><\/div>\n                  <div class=\"col-md-7\">\n        <div class=\"recipe-directions\">\n            <h5>Directions<\/h5>\n            <ul>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 1<\/span>\n                    <span itemprop=\"text\">Place the smoked haddock, skin up, in a large pan and cover with all the milk. Cook on lowest heat for 2-3 minutes after the boiling point until just tender.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 2<\/span>\n                    <span itemprop=\"text\">Remove the haddock from the milk with a slotted spoon (leaving the milk in the pan), transfer to a plate and leave it to cool slightly.<\/span>\n                <\/li>\n                                <li itemprop=\"recipeInstructions\" itemscope=\"\" itemtype=\"http:\/\/schema.org\/HowToStep\">\n                    <span class=\"step\">Step 3<\/span>\n                    <span itemprop=\"text\">Cut the peeled potatoes roughly in quarters. Finely slice the leeks, melt the butter in a large saucepan and saut\u00e9 both vegetables together stirring regularly for about 10 minutes. Add the stock and the reserved milk and cook gently. When the potatoes are done, add the haddock bit by bit making sure there are no bones or skin. Add the pepper, the sour cream and the parsley. The lemon juice will be set on the table as an option. It\u2019s ready.<\/span>\n                <\/li>\n                            <\/ul>\n        <\/div>\n    <\/div>\n        <\/div>\n<\/div>\n    <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cullen is a small town in Northeast Scotland and the home of one of Scotland\u2019s most famous dishes, Cullen Skink. It is a hardy soup and traditionally made with Finnan haddock (smoked haddock), potatoes, and leeks. It may be served with nice and thick buttered&nbsp;<a class=\"read-more\" href=\"https:\/\/lesmenusplaisir.com\/en\/cullen-skink\/\">&hellip;<\/a><\/p>\n","protected":false},"author":2,"featured_media":8029,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[519,348,571,341,332,333,609,339,293],"tags":[],"class_list":["post-5353","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-autumnal-dishes","category-fish-and-seafood","category-large-quantity-recipes","category-main-courses","category-salty-recipes","category-starters","category-traditional-dishes-from-around-the-world","category-warm-soups-broths-and-veloutes","category-world-cuisine"],"acf":[],"_links":{"self":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5353","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/comments?post=5353"}],"version-history":[{"count":2,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5353\/revisions"}],"predecessor-version":[{"id":7893,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/posts\/5353\/revisions\/7893"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media\/8029"}],"wp:attachment":[{"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/media?parent=5353"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/categories?post=5353"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lesmenusplaisir.com\/en\/wp-json\/wp\/v2\/tags?post=5353"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}