Recipe: Cullen Skink, Craig Hogarth, Executive chef, Scotts brand, Buzzworks


  • 1kg of smoked haddock fillet, undyed
  • 2L whole milk
  • 4 onions, peeled and diced
  • 50g of butter
  • 50g Flour or gluten free alternative
  • 4 large potatoes, peeled and cut into 2cm dice
  • 1 large leek
  • Salt
  • Pepper


In a shallow pan, poach the haddock in the milk for six to eight minutes. When cooked, remove the fish from the milk and set aside. Reserve the milk.

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Sweat the onions in the butter until the onions are soft but not coloured. Add the diced potato and cook for a further five minutes, add the flour and stir the flour until fully mixed.

Add the reserved milk to the pan, bring to a boil and simmer until the potatoes are cooked through. Flake the haddock and return to the pan, finish with sliced leek.

Season with salt and pepper to taste before serving.