Pretty much how I do it. We are lucky we get great local line caught smoked haddock, not died and really meaty.I used this BBC recipe, you can use cream as an alternative to milk as @Rannsachair likes to:
Cullen skink
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supperwww.bbcgoodfood.com
It's more of a meal than a soup!
It's basically the fish version of tripe and onions.I used this BBC recipe, you can use cream as an alternative to milk as @Rannsachair likes to:
Cullen skink
Simmer haddock, potatoes, milk, onion and parsley to make this comforting soup. Serve with crusty bread for a filling lunch or supperwww.bbcgoodfood.com
It's more of a meal than a soup!
Could be wrong but I believe it started during ww2 as a cheaper way of doing it, dying and smoke flavouring. Same with kippers. Undyed are far better but my favourite are bloaters, which are hot smoked whole and are superb.
'OK'.... is that enthusing?
Lorne sausage - Wikipedia
en.wikipedia.org
I had some of this a few weeks ago - not had it before - it was OK.
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For a farm boy from Norfolk - this is international dining - Scottish sausage for breakfast (it was like a better quality Spam fritter)
An ultra light carb breakfast that, as long as the sausages aren't full of cereal. I'd be ok to eat that. I haven't eaten today and It's making my stomach rumble!
